•H 


r 


How  We 


1909 


THE  LIBRARY 


IE  UNIVERSITY 


OF  CAL  [FORNIA 


LOS  ANGELES 


TESTED  AND  TRIED 
RECIPES 


OF 


AZUSA  and  VICINITY 
HOUSEKEEPERS 


COMPILED  BY 

The  Azusa  Woman's  Club 

AZUSA,  CALIFORNIA 

1909 

Books  may  be  had  from  the  Secretary  of  the  Club  at  any  time. 


Azusa  Woman's  Club 


ORGANIZED     -    -     -     1901 
FEDERATED      -    -    -  1901 


OFFICERS  OF  1909 

PRESIDENT Mrs.  J.  H.  Anderson 

FIRST  VICE-PRESIDENT  -  Mrs.  J.  T.  Lindley 
SECOND  VICE-PRESIDENT  -  Mrs.  W.  A.  Davis 
RECORDING  SECRETARY  -  -  Mrs.  J.  E.  Hill 
CORRESPONDING  SECRETARY  Mrs.  H.  M.  Coulter 

TREASURER Mrs.  C.  I*.  Smith 

CHAIRMAN  PROG.  COMMITTEE  Mrs.  A.  M.  Brown 


TO  OUR  PATRONS 


+fVX  presenting  this  book  to  you,  we  beg  to  explain  that 

•I     there  has  been  no  attempt  to  compile  a  complete  cook- 

book,  but  simply  to  arrange  some  of  the  choice  recipes, 

so  kindly  donated  by  the  ladies  of  Anisa  and  vicinity  and  a 

few  of  the  pioneers  of  this  valley. 

To  former  residents  of  this  locality,  we  hope  this  book  may 
be  like  the  greetings  of  an  old  friend ;  to  Azusa  people,  we 
trust  it  may  prove  a  help ;  to  the  newcomers,  we  recommend 
it,  for  it  tells  of  how  to  prepare  the  dainties  of  our  in- 
comparable country. 

We  wish  to  thank  the  business  firms  whose  generous  sup- 
port in  advertising  made  possible  the  issuing  of  this  book. 


AZUSA  WOMAN'S  CLUB. 


HOW  WE  COOK  IN    AZUSA. 


First  National  Bank 

Azusa  Valley  Savings  Bank 


will  make  Your  Spare  Money  Work  for  You.  Open  a 
Savings  Account  here  and  Make  Your  Idle  Money  "Get 
Busy"  Earning  4  Per  Cent.  Interest  Compounded  Semi- 
Annually.  One  dollar  will  Start  an  account  that  will  both 
surprise  and  delight  you  with  its  growth.  Five  Cents  a  Day 
in  Ten  Years  amounts  to  $182.50 ;  50  Cents  a  Day  to  $1825.00, 
besides  Interest.  In  our  Commercial  Department  a  Check 
Account  Insures  Every  Financial  Convenience  Consistent 
wirh  Conservative  Banking. 


First  National  Bank 

Azusa  Valley  Savings  Bank 


AZUSA  CALIFORNIA 


TABLE  OF  CONTENTS 


Title             .                                        .  .1 

Officers  Azusa  Woman's  Club  1909          .  2 

To  Our  Patrons 3 

Things  Good  Housekeepers  Should  Know  .              7 

RECIPES:- 

Soups     .         .        .        .        .        .  .9-11 

Fish    ..       .        .        ...  1        13-14 

Breads  with  Yeast      .          .          .          .  .      15-16 

Meats            .          .                    ...  17-25 

Vegetables        .        '.-'••.         .         .  .     27-34 

Eggs 34-36 

Breads  with  Baking  Powder    .         .  .         37-41 

Salads  and  Salad  Dressings           .  .     43-48 

Cheese          .         .         .         ;':",.  .                49 

Pies          ...  .     51-53 

Pickles,  Spiced  Fruits,  etc.       .         .  .         55-59 

Preserves,  Marmalades,  etc.         .         .  .     61-62 

Cakes            .         .         .      .    .         .  .         63-71 

Doughnuts,  Cookies  and  Small  Cakes  .  .     73-78 

Sandwiches             ....  79-80 

Puddings           .          .          .          .  .81  -86 

Desserts        .         .         ...  .         87-90 

Frozen  Desserts         .         .         .         .  .     9 1  -92 

Candy           ...  93-94 

Beverages          .          .          .          .          .  •            95 


HOW  WE  COOK  IN  AZUSA. 


AZUSA 


The  Home  of  the  Homeseeker 


Good 

Residence 

Lots 

$100  and  up 


FOR  INFORMATION  WRITE 

Azusa 
Chamber  Commerce 

WARD  A.  STEVENS,  Secy. 


AZUSA  WOMAN'S  CLUB. 


Things  Good  Housekeepers  Should  Know 


One  rounded  tablespoonful  butter  makes  _ 1 

granulated    sugar.. 1 

Two  flour    1 

spice    (ground) 1 

Five  medium-sized  nutmegs  _ 1 

One  quart  sifted  flour __  1 

pint  granulated  sugar  1 

butter 1 

ordinary   liquid  , __  1 

chopped  moat  1 

cupful  rice  - l/£ 

corn  meal  6 

dried    currants   6 

grated  bread  crumbs  _ 2 

Two  ordinary  teacups  make 1 


oz- 
" 


oz. 


The  following  table  gives  the  time  required  for  cooking- 
and  the  quantity  of  sugar  to  the  quart  for  canning  the  various 


kinds  of  fruit: 


Quantity 
of  sugar 
to  quart 
6  ounces; 
4 


Time 
for 

boiling 

Cherries  5  minutes 

Raspberries    6 

Blackberries   6 

Plums 10       " 

Pie  plant  10 

Sour  pears   30 

Bartlett   pears   20 

Peaches 8 

Strawberries    _ 8 

Peaches,  whole 15 

Pineapple,  sliced  -  15 

Siberian   crab  apples  25 

Sour  apples,  sliced  10 

Ripe    currants    6 

Wild  grapes  10 

Tomatoes    _ 20 

Gooseberries    8 

Quinces,  sliced 15 

Two  tablespoons  (well  heaped)  granulated  sugar  is  equal 
to  1  ounce. 

Two  teacups  of  granulated  sugar  is  equal  to  1  pound ;  or 
1  heaping  pint  of  sugar  weighs  ]  pound. 


6 
10 

8 
4 
6 
4 

8 

4 

6 

8 

5 

8 

8 

0 

8 

10 


8 


HOW  WE  COOK  IN  AZUSA. 


01    SMITH  &  STUART  GROCERS 


Bradford's  Bread  Agency  Chase  &  Sanborn's  Coffee 

Fresh  Every  Morning  Has  no  equal.  Each  can  bears 

Everything:  fresh  and  appetizing  at  our  store.  date  of  guarantee 

ALL  ROADS  LEAD  TO 

Azusa 

Mercantile  Company's 
Store 

QUALITY  IS  OUR  STANDARD. 
DO  OTHERS  SELL  FOR  LESS? 


SOLE  AGENTS  FOR 

Packard,  Utz  &  Dunn's,  Walkover  and  Napatan 
Shoes,  Royal  Worcester  Corsets,  Sunburst.  Silk,  "Thorough- 
bred" Hats,  "Nufangl"  Trousers,  Hart  Schaffner  &  Marx 
Clothing,  Queen  Undermuslins,  Faultless  Waists,  "Elite"' 
Petticoats,  and  Butterick  Patterns. 

AZUSA  MERCANTILE  CO. 


AZUSA  WOMAN'S  CLUB. 


CREAM  OF  CORN  SOUP. 

Three  pints  sweet  milk,  4  ears  green  corn,'  scraped  frbm 
cob,  first  splitting  each*  row  of  grains,  or,  1  can  of  tender  corn 
passed  through  meat  grinder,  1  tablespoonful  butter,  2  of 
flour,  salt  and  pepper  to  taste.  Cook. corn  thoroughly  alone. 
Bring  milk  to  boil,  mix  butter  arid  flour  well,  stir  into  corn'  and 
pour  all  into  the  milk.  Let  boil  one  minute. 

—Mrs.  L.  B.  Shook. 

ECONOMICAL  SOUP. 

Cut  into  small  pieces  3  good  sized  potatoes,  1  large  onion, 
1  head  celery,  4  tomatoes.  1  sweet  pepper.  Cover  with  a  quart 
of  salted  water  and  boil  until  well  done,  then  add  a  pint  of  milk 
and  a  lump  of  butter. 

—Mrs.  C.  H.  Lee. 

BOUILLON. 

Seven  quarts  cold  water,  4  pounds  of  beef  and  a  knuckle 
of  veal.  Cut  2  pounds  of  the  beef  into  small  pieces  and  fry 
brown  with  one  onion.  8  whole  cloves,  1  tablespoon  salt,  1  car- 
rot, 1  turnip,  several  pieces  of  celery,  1  cup  of  tomatoes,  sprig 
of  parsley,  1  bay  leaf,  7  whole  pepper  corns,  and  juice  of  1 
lemon.  Cook  slowly  for  7  hours.  Clear  it  when  cold. 

— K.  H. 
SOUP. 

1  cup  canned  corn,  1   cup  tomatoes,  2  cups  stock,  2  sliced 
onions,   1%   tablespoons   butter,    1   tablespoon   flour.     Simmer 
corn  and  tomatoes  20  minutes,  then  strain.     Blend  the  flo.ur 
and  butter  before  putting  into  liquid.     Use  stock  made  from 
beef  and  veal.  —Mrs.  Hazzard. 

MOCK  BISQUE  SOUP. 

2  cups  milk,   3   tablespoons   butter,   3   tablespoons  flour,  .2 
cups  tomato  juice,  pepper  to  taste,  ^4  teaspoon  baking  soda, 
l/2  teaspoon  salt.     Make  white  sauce  of  milk,  flour,  salt  and 
pepper.     Mix    tomato    and    soda.     Let    the    mixture    stand   5 
minutes,  add  to  white  sauce,  heat  and  serve  immediately. 

—Fannie  Granville. 

BISQUE  SOUP. 

n/2  can  tomatoes,  2  tablespoons  rice,  1  onion,  1  tablespoon 
chopped  celery.  Cook  one  hour  in  double  boiler.  After  it  is 
cooked  add  a  tiny  bit  of  soda.  Strain  or  rub  through  a 


_10 HOW  WE  COOK  IN  AZUSA. 

colander,  then  add  1  quart  of  milk,  salt  and  pepper  to  taste,, 
then  heat.     Will  servo  twelve  persons. 

—Mrs.  Geo.  R.  Stewart. 

CREAM  TOMATO  SOUP. 

Place  over  the  fire  a  quart  of  peeled  tomatoes,  stew  them  soft 
with  a  pinch  of  soda.  Strain  it  so  that  no  seeds  remain,  set 
it  over  the  fire  again,  add  a  quart  of  hot  boiled  milk,  season* 
with  salt,  pepper  and  a  piece  of  butler  the  size  of  an  egg.  Add 
3  tablespoonfuls  of  rolled  crackers  and  serve  hot.  Canned! 
tomatoes  may  be  used  in  place  of  fresh  ones. 

—Mrs.   J.    C.   Wright. 

TOMATO  SOUP. 

Put  1  quart  of  new  milk  in  a  double  boiler,  adding  salt  to« 
taste.  Also  one  tablespoont'ul  of  mstantaneous  tapioca  or  com- 
starch.  Boil  four  large  tomatoes  until  soft,  then  strain  throughi 
a  wire  sieve,  adding  1/2  teaspoon  of  soda,  then  put  tomatoes. 
into  the  milk.  —Mrs.  J.  J.  Ayers. 

GERMAN  NOODLES. 

Take  2  eggs,  beat  the  white  and  yolk  together.  Add  1 
tablespoonful  of  water.  Salt  to  taste.  Put  the  beaten  eggs 
into  a  deep  dish.  Gradually  add  flour  to  thicken.  When 
mixed  without  sticking,  put  on  a  floured  board  and  work  in,- 
enough  flour  to  make  stiff.  Divide  it  into  lumps  the  size  of  an 
egg  and  roll  out  very  thin.  Lay  aside  on  a  cloth  and  let 
partly  dry.  Then  roll  together  and  with  a  sharp  knife  cut 
in  very  fine  strips.  Shake  them  well  apart  to  avoid  lumps- 
when  cooking.  — Mrs.  Oscar. 

HOME  MADE  NOODLES. 

Beat  up  an  egg,  add  a  little  sail  and  enough  flour  to  make- 
stiff  dough.  Roll  out  in  very  thin  sheets.  Let  dry  and  cut 
in  fine  strips.  These  will  keep  a  long  time.  — Mrs.  Katz 

FRIED  ONION  SOUP. 

Slice  3  or  4  large  onions  and  fry  them  in  butter.  Whenv 
thoroughly  cooked  add  meat  soup  or  stock  and  season  with 
pepper  and  salt.  Do  not  strain,  but  serve  with  onions  in  soup. 

— Mrs.  Mace. 
NOODLE  SOUP. 

Take  a  soup  bone,  salt,  and  cook  for  2  or  3  hours.  Then 
take  1  egg  and  put  as  much  flour  as  will  work  into  it.  Roll 
out  very  thin,  then  make  into  a  roll  and  slice  off  with  sharp. 
knife,  put  into  broth  and  cook  for  15  minutes. 

—Mrs.  Robt.  E.  Smith. 

OYSTER  SOUP. 

One  quart  oysters,  1  quart  milk  and  enough  of  the  strained 
liquor  and  cold  water  to  make  1  pint.  Let  the  water  and! 


AZUSA  WOMAN'S  CLUB. H_ 

liquor  come  to  a  boil,  skim,  then  add  the  milk,  1  tablespoon 
of  butter,  salt  and  pepper  to  taste.  Let  boil,  then  throw  in  the 
oysters  and  the  minute  they  commence  to  boil  take  from  stove 
and  serve.  If  desired,  a  few  cracker  crumbs  may  be  added 
before  removing. 

BEEF  TEA. 

Two  pounds  of  lean  beof  cut  in  small  pieces  in  double 
boiler.  Cover  with  cold  water  and  let  stand  for  2  hours. 
Then  bring  to  a  boil.  Strain  and  season  as  desired. 

— Mrs.  Geo.  R.  Stewart. 
FISH  BISQUE. 

Two  cups  of  cold  cooked  fish  (the  leftovers  of  boiled  sal- 
mon, halibut  or  canned  salmon),  1  pint  of  oyster  liquor,  1  cup 
of  hot  water  and  1  of  milk,  2  tablespoons  of  butter,  1  of  flour, 
Vii  cup  of  pounded  crackers,  pepper,  salt  and  a  bit  of  minced 
parsley,  1  egg  well  beaten.  In  one  saucepan  heat  oyster  liquor 
and  water.  When  it  boils,  stir  in  the  fish  (minced),  with 
pepper  salt  and  parsley.  In  another  saucepan  have  ready  the 
milk  heated  to  scalding  with  a  pinch  of  soda.  Stir  into  it  the 
butter  rubbed  with  the  flour  and  cracker.  Just  before  adding 
this  to  the  fish,  put  in  the  beaten  egg.  Cook  the  fish  5  minutes, 
pour  into  a  hot  tureen,  add  the  thickened  milk  and  serve. 

— Gertrude  Johnson. 
CRISP  CRACKERS. 

Butter  thin  crackers  or  split  and  butter  thick  crackers 
and  brown  in  a  hot  oven.  —Mrs.  Samuel  A.  Ellis. 

EGG  GRUEL 

One  cupful  of  hot  broth  skimmed,  1  egg,  Vs  teaspoon  salt. 
Beat  the  white  and  yolk  of  the  egg  separately.  Add  the  hot 
beef  broth  to  the  yolk,  stirring  continually.  AVhip  the  white 
with  the  salt  to  a  stiff  froth  and  add  to  the  broth.  Reheat  and 
serve  hot.  —Mrs.  Samuel  A.  Ellis. 

CREAM  OF  CELERY  SOUP. 

One  and  one-half  cups  of  celery.  2  tablespoons  of  butter, 
1  pint  of  water,  ^  cup  of  flour,  1  cup  of  milk,  !/•>  teaspoon  salt, 
1  cup  of  cream,  %  teaspoon  white  pepper.  Cook  the  celery  in 
boiling  water  until  very  soft,  strain  and  add  1o  the  liquid  which 
has  been  heated.  Thicken  with  the  flour  which  has  been 
stirred  into  the  melted  butter. 

—Mrs.  Samuel  A.  Ellis. 

CREAM  OF  POTATO  SOUP. 

Three  potatoes,  yolks  of  2  eggs,  2  cups  of  milk,  1  teaspoon 
of  salt,  i/>  cup  of  cream,  1/^>  teaspoon  onion  juice.  Cook  pota- 
toes until  soft ;  mash.  Strain  with  the  heated  liquid,  add  the 
beaten  yolks  and  seasoning  arid  boil  until  thickens,  stirring 
constantly.  — Mrs.  Samuel  A.  Ellis. 


12  HOW  WE  COOK  IN  AZUSA. 


THE  FOOTHILL  INN 


WILL  OPEN  FOR  THE 
SEASON  OF  1909-10 


AS  A 


First-Class  Tourist  Hotel 


SEVERAL  ROOMS  EN  SUITE  WITH  BATH 

STEAM  HEAT,  TELEPHONES  AND  ELECTRIC  LIGHTS 

IN  EVERY  ROOM 


A  Cuisine  which  Will  Satisfy  the 
Most  Exacting 


ROOMS  WITH  PRIVATE  BATH    -    -         -$3.00  per  day 
ROOMS  WITH  USE  OF  PUBLIC  BATH  $2  to  $2.50  per  day 

SPECIAL  RATES  BY  WEEK,  OR  FOR  Two  IN  ROOM 


Illustrated  Booklet  Free  on  Application  to  Manager 

AZUSA  HOTEL  COMPANY 

GEO.  F.  TILTON,  Manager 

AZUSA,    CALIFORNIA 


Guests  from  out  of  town  can  arrange  for  reservations  at  the  office 

of  Tilton's  Trolley  Trip,  rear  of  Waiting  Room,  Pici6c 

Electric  Bldg,  cor.  6th  and  Main,  Los  Angeles,  Cal. 


AZUSA  WOMAN'S  CLUB.  I  3 


IM 


CUSK-A-LA-CREME. 

Put  1  pint  milk  in  double  boiler;  add  small  bay  leaf,  sprig 
•of  parsley,  little  celery  seed,  tiny  slice  of  onion  and  a  littla 
mace  if  desired.  Scald.  Rub  1  tablespoonful  of  butter  and  2 
tablespoonfuls  of  flour  together.  Stir  into  hot  milk  and  add  a 
teaspoonful  of  salt,  a  dash  of  pepper,  and  the  beaten  yolk  of  2 
eggs.  Pick  apart  2  cups  of  cold  (cooked)  fish  and  put  a 
layer  of  the  sauce  in  the  bottom  of  a  baking  dish,  then  a 
layer  of  fish,  etc.,  having  the  last  layer  sauce.  Sprinkle  with 
bread  crumbs.  Bake  10  to  15  minutes  or  until  brown. 

— Jennie  Baker. 
FISH  CHOPS. 

Boil  3  pounds  fish,  bone  and  chop  fine.  Fry  a  teaspoon  of 
chopped  onion  and  l/2  cup  of  butter  until  brown.  Add  1  table- 
spoonful  of  flour  to  1  pint  of  milk  and  put  into  onion  and 
butter  and  boil  until  thick.  Then  mix  with  the  fish,  season, 
and  when  cool  mold  into  chops.  Dip  into  yolk  of  egg  and 
bread  crumbs  and  fry  in  hot  lard.  — R.  H. 

ESCALLOPED  SALMON. 

Take  contents  of  a  pint  of  canned  salmon.  Remove  all 
bits  of  skin  and  bone  and  drain  off  all  fluid,  and  mince  the  fish 
fine.  For  a  white  sauce,  boil  a  pint  of  milk  and  thicken  with 
2  tablespoons  corn  starch,  adding  two  of  butter,  with  white 
pepper  and  salt  to  taste.  Prepare  1  pint  of  bread  crumbs 
finely  powdered.  Put  a  thin  layer  of  crumbs  on  bottom  of 
dish,  then  a  layer  of  minced  fish,  then  a  layer  of  white  sauce 
until  all  is  used,  ending  with  crumbs  on  top.  Bake  till  crumbs 
are  a  fine  brown.  —Mrs.  T.  F.  Heth. 

CREAMED  SALMON. 

Blend  2  tablespoons  of  flour  and  same  of  butter — do  not 
brown.  Add  1  pint  of  hot  cream  and  milk ;  when  cooked  add  ^4 
teaspoon  white  pepper,  1  teaspoon  salt,  dash  of  cayenne,  tea- 
spoonful  of  lemon  juice,  then  mix  carefully  with  can  of  salmon 
which  has  been  somewhat  broken.  Serve  with  a  border  of 
mashed  potatoes.  —Mrs.  Leroy  Calvert. 

SALMON  LOAF. 

2  cans  salmon,  4  eggs,  2-3  cup  bread  crumbs,  2  tablespoon- 
fuls melted  butter,  %  teaspoonful  salt,  1  tablespoonful  minced 
parsley,  a  dash  of  red  pepper.  Put  salmon  and  butter  in  an 
•earthen  dish  and  with  a  spoon  make  into  a  smooth  paste. 


14 HOW  WE  COOK  IN  AZUSA. 

Beat  eggs  light  and  put  bread  crumbs,  salt  and  pepper  into 
them.  Beat  well  together,  then  add  to  salmon  and  steam  1 
hour.  Serve  hot  with  following  dressing: 

One  eup  milk,  the  salmon  liquor,  tablespoonful  corn  starch, 
1  egg  (may  be  omitted),  pinch  of  rnace,  1  tablespoon  butter, 
pinch  of  salt,  1  tablespoon  Worcestershire  sauce.  Let  milk 
come  to  a  boil,  add  cornstarch,  let  thicken,  add  butter,  salt, 
mace  and  sprinkling  of  red  pepper.  Add  egg  well  beaten. 
Cook  1  minute.  When  all  done,  add  liquor  from  salmon  and 
Worcestershire  sauce.  Pour  dressing  over  loaf  and  serve  hot. 

— Miss  Jean  McNair. 

SALMON  LOAF. 

One  can  salmon,  1  cup  sweet  milk,  1  cup  bread  crumbs, 
3  eggs  (well  beaten),  salt  and  pepper.  Bake  1  hour. 

—Mrs.  Geo.  Wright. 

SALMON  CROQUETTES. 

One  teacup  milk  (sweet),  2  tablespoons  flour,  1  tablespoon 
butter.  1  tablespoon  parsley  (chopped),  yolk  of  1  egg.  Cook 
together.  When  cool,  add  1  can  salmon,  mold  into  shape,  roll 
in  cracker  crumbs  and  fry  in  deep  fat. 

— Mrs.  Lawson  M.  La  Fetra. 

TARTARIC  SAUCE. 

For  meat  and  fish.  The  yolks  of  2  uncooked  eggs,  half  a 
cup  of  olive  oil,  3  tablespoons  of  lemon  juice  or  vinegar,  1  of 
mustard,  a  teaspoon  (each)  of  salt  and  onion  juice,  half  a  tea- 
spoon of  pepper,  and  a  tablespoon  of  chopped  cucumber  pick- 
les. Beat  the  eggs  and  oil  together  with  the  seasoning  like 
Mayonnaise  dressing,  then  add  the  pickles. 

—Mrs.  James  J.   Ayers. 


Real  Estate  and  Insurance 


I  write  Fire,  Life,  Accident,  Plate  Glass  and  Automobile  Insurance. 
I  write  Insurance  for  the  strongest  companies  in  the  world.     It  will 
pay  you  to  see  me  before  taking  out  any  kind  of  insurance. 
Remember  the  place — 

71 6  AZUSA  AVENUE AZUSA,  CALIF. 


AZUSA  WOMAN'S  CLUB.  15 


BREADS  WITH  YEAST 


BREAD. 

Take  3  cupfuls  of  sweet  milk,  3  tablespooufc'uls  of  sugar, 
3  teaspoonfuls  of  salt,  a  piece  of  butter  size  of  an  egg.  To  this 
add  3  cups  of  boiling  water.  When  this  is  about  cool  dissolve 
1  cake  of  compressed  yeast,  then  stiffen  with  flour  and  knead 
on  bread  board  about  10  minutes,  cover  and  set  aside  to  raise. 
When  light  it  is  ready  to  make  into  loaves.  Let  raise  again 
until  about  double  the  size,  then  bake  an  hour.  If  this  is 
mixed  in  the  evening  it  will  be  ready  to  make  into  loaves 
•early  in  the  morning.  This  will  make  about  4  loaves. 

— Mrs.  H.  C.  Bowers. 

SALT  RISING  BREAD. 

At  night  boil  half  pint  of  new  milk.  Thicken  with  corn 
meal,  set  in  a  warm  place  to  lighten.  In  the  morning  take 
half  pint  sweet  milk,  scald  with  hot  water,  about  1  pint,  put 
in  tablespoon  sugar,  soda,  about  sixe  of  a  pea,  some  salt,  stir 
flour  into  this  to  make  a  stiff  batter.  When  cool  enough  not  to 
Tdll  the  yeast,  add  cornmeal.  Beat  well.  Have  this  in  a  half 
gallon  jar.  Set  in  quite  warm  water  and  it  will  soon  be  up. 
Use  3  sifters  of  flour,  add  a  little  more  salt  and  lard  about  size 
of  a  walnut.  This  will  make  2  loaves.  Work  about  5  minutes. 
Put  in  greased  pans,  let  rise  and  bake. 

— Mrs.  H.  E.  Bierbower. 

ROLLED  OAT  BREAD 

Add  2  cupfuls  boiling  water  to  1  cup  rolled  oa*s,  let 
stand  one  hour;  ^  cup  molasses,  %  tablespoon  salt,  ^  yeast 
cake  dissolved  in  %  cupful  of  lukewarm  water,  4^2  cups  flour. 
Let  rise,  beat  thoroughly,  turn  in  buttered  pans,  let  rise  again 
and  bake.  — Mary  E,  Thampson. 

OATMEAL  BREAD. 

One  large  cup  of  oatmeal  scalded  with  enough  hot  water 
to  thoroughly  wet  it  and  cooked  15  minutes  in  a  double  boiler, 
1-3  cup  of  molasses,  and  1  cup  of  warm  water.  Stir  in  enough 
flour  to  make  it  as  stiff  as  you  can  stir  it,  then  add  %  cup  of 
yeast.  Let  stand  over  night.  Next  morning,  knead  it  down 
with  a  spoon,  and  put  it  in  pans.  Let  rise.  Bake  slowly  oyer 
1  hour.  — Mrs.  George  Mathews. 

MUSH  BISCUIT. 

One  quart  cornmeal  mush,  %  cup  lard,  1  tablespoon  salt, 
%  cup  sugar.  Mix  lard  and  sugar  in  the  hot  mush.  When 


16  HOW  WE  COOK  IN  AZUSA. 


cool  ndd  1  yeast  cake  and  flour  to  make  stiff  dough.  Set  to  rise. 
When  light  knead  in  all  the  flour  it  will  take  and  let  stand 
iiniil  ready  for  use.  It  will  keep  several  days  in  ice  box. 
Make  into  biscuits  and  let  rise.  —  Mrs.  Geo.  Dunham. 

PARKER  HOUSE  ROLLS. 

Two  quarts  of  flour,  1  pint  milk  (measure  after  scalding), 
1  tablespoonful  sugar,  1  teaspoonful  home-made  yeast,  butter 
size  of  an  egg,  a  little  salt.  Make  a  hole  in  the  flour,  put 
ingredients  in  in  the  following  order;:  sugar,  butter,  milk,  and 
yeast.  Do  not  stir  after  putting  together.  Arrange  in  the 
evening,  set  in  cool  place  until  next  morning,  when  mix  .to- 
gether, knead  fifteen  minutes,  return  to  cool  place  until  light, 
bake  15  minutes.  —  Mrs.  E.  S.  Chase. 

TEA  ROLLS. 

One  teacup  good  bread  sponge,  1  pint  sweet  milk,  1  table- 
spoon sugar,  1  tablespoon  lard,  1  teaspoon  salt.  Let  milk  scald 
—not  boil;  add  lard  to  hot  milk.  When  milk  is  cool  add 
other  ingredients.  Mix  not  quite  as  stiff  as  bread  and  let  rise. 
When  light  roll  l/2  inch  thick;  cut  with  biscuit  cutter;  spread 
butter  over  one-half;  fold  over  and  press  down.  Let  rise  and 
bake  in  quick  oven.  —Mrs.  F.  A.  Carpenter. 


••••••••••••••••••••••••••••••••••••A***** 

AZUSA  ICE 


••••••••••••••••••••«*••*"•••••••••••••••• 


Ice  at  725  N.  Soldano  Ave. 
Distilled  Water  40c  per  Bottle 

Conwell  Smitfy,  Prop.          Phone  ins 


'A  WOMAN'S  'djJB. 


17 


MEAT  RELISHES. 

Roast  pork  or  roast  goose — apple  sauce. 
f.  Roast  beef — catsup  or  horseradish. 
'   Roast  veal — Tomato  or  mushroom  sauce. 
.   Roast  mutton — currant  jelly. 

Roast  lamb — mint  sauce. 

Roast  turkey — cranberry  sauce. 

Boiled  turkey — oyster  sauce. 

Venison  or  wild  duck — black  currant  jelly. 

Broiled  mackerel — stewed  gooseberries. 

Fresh  salmon — green  peas   with   cream   sauce. 


STEWED  CHICKEN. 

Joint  a  fowl  A  fat  hen  is  the  best.  Put  in  stew  pan,  salt 
and  cover  with  water ;  when  the  water  boils  skim,  and  add  the 
juice  of  a  lemon.  Cook  until  tender;  brown  it  in  its  own  fat, 
or  if  there  is  not  enough,  add  butter.  When  nicely  brown  take 
it  up  and  to  the  brown  fat  add  a  can  of  mushrooms,  the  liver 
of  the  chicken  mashed  fine,  enough  milk  to  make  sufficient 
gravy;  thicken  with  flour  or  corn  starch.  — Mrs.  Burdick. 

CREAMED  CHICKEN. 

Boil  4  pounds  of  chicken,  adding  while  boiling  1  onion, 
12  kernels  of  whole  pepper,  salt  and  a  little  celery.  "When 
tender  cut  up  as  for  salad.  Butter  a  baking  dish  and  cover 
sides  and  bottom  with  cracker  crumbs.  Into  this  put  a  layer 
of  chicken  and  a  layer  of  mushrooms,  alternating  until  all  are 
used.  Strain  a  cup  of  the  water  from  mushroom  can  and  thick- 
en with  3  teaspoons  flour ;  boil  until  transparent.  Take  2 
cups  of  cream  and  mis  with  the  above  and  pour  it  over  the 
contents  of  the  dish.  Cover  the  whole  with  a  thin  layer  of 
cracker  crumbs,  putting  on  bits  of  butter.  Bake  till  browned. 

—Mrs.  H.  M.  Coulter. 

CHICKEN  CROQUETTES. 

Put  a  cup  of  cream  or  milk  in  a  sauce  pan,  set  it  over  the 
fire  and  when  it  boils  add  a  lump  of  butter  as  large  as  an  egg, 
in  which  has  been  mixed  a  tablespoonful  of  flour.  Let  it  boil 
lip  thick,  remove  from  the  fire  and  when  cool  mix  into  it  a 
teaspoonful  of  salt.  Vo  teaspoonful  pepper,  a  bit  of  minced 
onion  or  parsley,  1  cup  of  fine  bread  crumbs  and  a  pint  of 


J8 HOW  WE  COOK  IN  AZUSA. 

finely  chopped  cooked  chicken.  Lastly,  beat  2  eggs  and  work 
in  with  the  whole.  Flour  your  hands  and  make  into  small 
rolls  or  cakes  of  any  desired  shape.  Dip  in  egg  and  bread 
•crumbs  and  fry  in  hot  lard  like  doughnuts.  Serve  hot. 

—Mrs.  Geo  R.  Stewart. 

PRESSED  CHICKEN. 

Cook  1  large  chicken  in  kettle,  with  1  onion,  a  little  sage 
and  salt  and  pepper.  When  done  be  sure  that  there  is  about 
a  pint  of  liquor  left  in  kettle.  Cut  meat  up  with  knife  aud  pack 
a  layer  in  the  dish  you  wish  to  mold  it  in,  then  put  on  a  layer 
of  bread  crumbs,  then  1  of  chicken  and  the  top  one  of  bread 
crumbs.  Then  pour  liquor  over  it,  set  it  away  to  cool.  Do 
not  cover  up  tight  nor  set  in  ice  box  until  entirely  cold,  as  that 
is  the  cause  of  ptomaine  poisoning. 

—Mrs.  M.  J.  Coffin. 

CHICKEN  DRESSING. 

Take  a  small  loaf  of  stale  bread,  slice  and  toast  about  one- 
half  of  it.  Then  pour  a  little  boiling  water  over  it,  cover  and 
let  steam  until  soft.  One  onion  fried  to  a  light  brown,  2  hard 
boiled  eggs,  1  tablespoon  raisins,  chopped  fine,  ]/2  cup  olives, 

1  teaspoon  pepper,  pinch  of  sage  and  salt.     Mix  well  and  bake 
•with  chicken  or  roast.  —Mrs.  J.  A.  Arnold. 

PRESSED  CHICKEN. 

Stew  slowly  two  chickens  (cut  up  fine)  ur\til  the  meat 
drops  from  the  bone.  Then  take  out  and  chop  fine.  Let  the 
liquor  boil  down  to  a  cupful.  Add  to  it  butter  the  size  of  an 
egg,  a  teaspoon  of  pepper,  and  a  be&ten  egg.  Stir  through 
the  meat.  Slice  a  hard-boiled  egg,  lay  in  your  mold  and 
.press  in  your  meat.  Garnish  with  celery. — Mrs.  J.  C.  Wright. 

MOCK  CHICKEN. 

Get  a  veal  shank  and  stew  until' well  done/seasoning  to 
taste.  Take  from  the  bone  in  chunks,  roll  in  egg,  then  in 
crumbs  and  fry  brown  in  butter  like  chicken.  Remove  from 
skillet,  add  1  cup  of  the  broth  and  1  cup  milk,  season  and 
thicken  for  a  gravy.  To  be  poured  over  meat  "or  served  sepa- 
Tately.  The  broth  with  rice  makes  a  delicious  soup. 

BREAST  OF  MUTTON. 

Choose  a  small  breast  of  mutton  or  lamb.  Place  in  a  kettle 
with  boiling  water  to  cover.  Add  1  carrot,  1  small  potato, 

2  or  3  stalks  of  celery  and  V2  cup  of  pearl  barley  which  has 
•soaked  1  hour.     After  bringing  to  the  boiling  point,  simmer 
from  2  to  3  hours.     Remove  the  shoulder  from  the  water,  slip 
out  the  bones  and  press  the  meat  between  2  granite  iron  pie 
pans.     The  next  day  serve  the  meat  sliced  cold,  or  cover  with 


AZUSA  WOMAN'S  CLUB. I9_ 

a  well  seasoned  bread  stuffing  and  bake  in  the  oven.  After 
removing  the  fat  from  the  broth,  serve  next  day  as  Scotch 
broth.  — Clydia  A.  Rice. 

BONELESS  BIRDS. 

Cut  steak  in  round  pieces;  make  a  dressing  as  for  poultry, 
placing  a  portion  between  2  slices  of  steak;  fasten  together 
with  wooden  tooth  picks.  Season  with  salt  and  pepper ;  lay  a 
piece  of  salt  pork  on  each  one  and  bake  a  rich  brown. 

-Mrs.  C.  H.  Lee. 

KENTUCKY  BEEFSTEAK. 

Take  a  piece  of  nice,  fresh  sirloin,  chop  (not  pound)  with  a 
hatchet,  dip  in  well-beaten  egg,  roll  in  pulverized  crackers 
and  fry  until  almost  done,  having  seasoned  in  the  meanwhile. 
When  a  rich  brown,  pour  hot  water  over  it  until  almost 
covered,  cover  quickly  and  let  simmer  a  half  hour. 

— Mrs.  Leroy  Calvert. 

BOILED  AND  BAKED  HAM. 

Soak  a  ham  over  night,  then  put  in  cold  water  and  boil  ^4 
hour  for  every  pound  of  ham.  Take  out  of  water  and  skin. 
Cover  with  brown  sugar  and  stick  cloves  over  it.  Put  two 
cups  of  water  and  one  cup  of  vinegar  into  dripping  pan 
with  a  piece  of  butter  rubbed  in  flour.  Bake  one  hour,  basting 
•constantly.  — Selected. 

VEAL  CRQQUETTES. 

Mince  a  coffee  cup  of  veal  in  a  chopping  bowl,  add  pepper 
and  salt,  let  a  pint  of  milk  or  cream  come  to  the  boiling  point, 
then  add  a  tablespoon  of  cold  butter,  then  add  the  above 
mixture.  Beat  2  eggs  and  mix  with  1  teaspoonful  corn  starch 
or  flour  and  add  to  the  rest.  Cook  it  all  about  10  minutes, 
stirring  with  care ;  remove  it  from  the  fire,  spread  on  a  platter, 
roll  into  balls  and  when  cool  flatten.  Dip  in  egg,  then  in  bread 
•crumbs.  Pry  in  wire  basket  in  hot  lard. 

—Mrs.    E.   C.    Thomas. 

CREAMED  VEAL. 

Three  pounds  of  veal,  boiled  and  chopped  fine,  1  can 
mushrooms,  drained  and  chopped.  For  sauce  take  1  quart 
hot  milk,  four  tablespoons  butter  and  four  tablespoons  flour 
rubbed  together  and  added  to  hot  milk.  Stir  until  thick. 
Mix  all  together  and  season  to  taste.  Place  in  a  pan  with  bread 
crumbs  on  top  and  bake  l/2  hour.  This  amount  makes  about 
3  quarts.  —Mrs.  W.  J.  Cox. 

STEWED  FRESH  TONGUE. 

Soak  the  tongue  in  cold  water  1  hour,  boil  3  hours  and  set 
one  side  till  cold.  Then  put  it  into  a  stew  pan  and  cover 
with  stoek.  Add  salt  to  taste,  a  dash  of  cayenne  pepper, 


20 HOW  WE  COOK  IN  AZUSA. 

1  dozen  cloves,  1  small  turnip,  1  small  onion,  Vi>  head  of 
celery.  The  vegetables  must  all  be  chopped  very  fine.  Stew 
gently  an  hour  and  a  half,  take  out  the  tongue  and  add  to  the 
gravy  1  teaspoonful  of  made  mustard,  3  of  tomato  catsup  and 
1  of  Worcestershire  sauce.  Put  two  ounces  of  butter  into  2 
tablespoons  of  flour  and  mix  it  also  with  the  gravy,  letting  it 
boil  until  smooth.  Put  in  the  tongue  again  until  thoroughly 
hot.  Dish  and  pour  the  sauce  over.  It  must  be  served  very 
Tiot.  This,  though  troublesome,  will  be  found  a  delicious  dish. 

—Mrs.  J.  J.  Ayres. 

MEAT  BALLS  (ALBONDIGOS). 

Take  fresh,  lean  meat  and  grind  as  fine  as  possible.  While 
grinding  add  a  little  garlic,  enough  to  flavor.  Then  chop 
onions,  green  peppers  and  tomatoes  and  a  pinch  of  mint.  Then 
mix  vegetables  and  ground  meat  and  a  tablespoonful  of  flour. 
Also  add  a  tablespoonful  of  lard.  Mix  it  into  a  thick  hash. 
Then  take  a  tablespoonful  lard  and  melt  in  a  stew  pan  and 
partly  fry  some  onions  and  tomatoes.  Then  add  enough  water 
to  more  than  cover  the  meat  balls.  While  the  water  is  boiling 
work  this  ground  meat  into  balls  the  size  of  a  walnut  and  drop 
in  the  boiling  water.  Boil  for  20  minutes  and  serve. 

—Mrs.  Dalton,  Sr. 
RABBIT  PIE. 

Two  young  rabbits,  3  thin  slices  bacon,  i/o  bay  leaf.  Dis- 
joint rabbits,  boil  with  bacon  slices  cut  in  small  pieces  and 
bay  leaf  until  meat  is  very  tender.  Add  butter  size  of  walnut, 
4  medium-sized  potatoes  cut  in  inch  cubes  and  4  young  green 
onions,  just  the  white  part.  Boil  5  minutes.  Thicken  gravy, 
pour  in  bake  dish,  cover  top  with  good  biscuit  dough  rolled  */•> 
inch  thick,  bake  a  nice  brown  and  serve. 

—Mrs.  Mary  E  Thompson. 

VIRGINIA  VENISON  PATTY. 

Take  4  pounds  of  venison,  remove  the  fat  and  cut  in 
strips  a  couple  of  inches  long.  Put  in  a  kettle  with  a  couple  of 
strips  of  bacon,  2  cloves  of  garlic  (or  a  couple  of  small 
onions),  a  blade  of  mace,  4  cloves,  a  few  kernels  of  allspice, 
a  little  parsley  and  pepper  tied  in  a  cloth.  Pour  over  all  a 
quart  of  boiling  water  and  boil  until  tender.  Make  a  rich 
paste.  Line  the  sides  of  a  milk  pan  (not  -the  bottom),  put 
in  the  venison  and  to  the  liquor  add  1  cup  of  currant  jelly,  a 
couple  of  tablespoons  of  butter  cut  in  small  pieces,  salt  and 
pepper.  Dredge  with  flour  and  cover  with  crust,  bake  a 
couple  of  hours.  A  small  teacup  inverted  and  placed  in  the 
center  of  the  pan  before  the  meat  is  put  in  will  keep  the  crust 
from  falling  into  the  liquor  and  becoming  soaked.  This  is  well 
to  do  in  all  meat  pies.  —Mrs.  James  J.  Ayres. 


AZUSA  WOMAN'S  CLUB.. 2I_ 

LUNCHEON  .DISH. 

.  Cut  left-overs  of  meat  sufficient  to  fill  baking  dish  into 
rather  large  cubes.  Put  into  frying  .pan  with  sliced  onion 
and  a  quart  of  tomatoes.  Season  with  salt  and  chili  powder. 
Add  either  water  or  gravy  and  simmer  2  or  3  nours,  or  until  the 
meat  is  thoroughly  seasoned.  Place  mixture  in  a  baking  dish 
and  cover  with  a  batter  made  of  <  corn  meal.  Bake  until  crust 
is  done.  Called  tamale  pie.  — Mrs.  J.  T.  Lindley. 

VEAL  GOWLASH.      ' 

Take  4  or  5  pounds  of  the  hind  quarter  of  veal,  trim  off" 
all  fat,  cut  in  pieces  4  or  5  inches  square,  roll  in  paprika.  Take 
bacon,  not  too  fat,  and  slice  thin.  Put  a  kettle  on  stove — have 
hot.  Put  layer  of  bacon,  then  layer  of  onions  sliced  fine,  then 
layer  of  veal,  then  layer  of  bacon,  onions,  veal,  until  all  are 
used,  with  onion  on  top.  Cover  close,  set  on  back  of  stove. 
Cook  gently  until  done,  from  3  to  4  hours.  Take  out  veal, 
throw  away  all  onion  and  bacon,  put  veal  back  in  pot.  Pour 
1  pint  good  cream  on  veal,  let  stand  a  few  minutes  on  back  of 
stove,  serve  with  egg  dumplings. 

EGG  DUMPLINGS. 

Yolks  of  5  eggs,  1  cup  milk,  1  teaspoon  baking  powder, 
flour  to  stiffen  and  roll  out.  Cut  in  squares,  drop  in  boiling 
water,  cook  until  done.  With  consomme,  light  dessert,  cheese 
and  crackers,  a  green  salad,  black  coffee,  it  is  a  complete  meal. 

— Mary  E.  Thompson. 

GEFUELLTES  KRAUT   (FILLED  CABBAGE); 

Boil  1  large  head  of  cabbage  in  salt  water  one-half  hour. 
10  cents  each  of  pork  and  beef  (round  steak)  ground.  Season 
with  salt  and  pepper.  Take  1  tablespoonful  meat  and  roll 
in  1  large  or  2  small  cabbage  leaves.  Tie  with  thread.  Cut 
3  or  4  slices  fat  bacon  (cut  in  small  pieces),  fry  out  in  pan. 
Put  in  rolls  of  cabbage  and  meat.  Fry  quickly  to  make  brown, 
then  put  in  sauce  pan  1  medium-sized  onion  cut  in  small 
pieces,  %  cup  tomato  catsup,  1  tablespoonful  Worcestershire 
sauce.  Add  bacon  and  rolls  of  cabbage  and  meat.  Cover  and 
let  simmer  about  1^/2  hours.  Add  enough  boiling  water  to  make 
gravy.  Thicken  with  flour.  Take  off  strings  before  serving. 

— Mrs.  J.  Brunjes. 

TONGUE   CHEESE. 

One  beef's  tongue,  2  calves'  livers,  3  pounds  salt  pork,  boil 
until  well  done.  Mince  very  fine.  Season  to  taste  (with 
spice  if  desired).  Press  in  a  pan  or  mold  until  cold, .then  it  is- 
ready  to  slice  and  serve.  Makes  a  delicious  cold  dish  for  lunch. 

— Mrs.  A.  A.  Dodsworth. 


22 HOW  WE  COOK  IN  AZUSA. 

BOBOTEB. 

One  pint  cold  cooked  moat  chopped  fine,  */k  small  onion, 
2  tablespoons  butter,  1  cup  of  milk,  2  ounces  of  bread.  3  eggs, 
1  teaspoon  curry  powder.  Put  butter  in  frying  pan,  slice  into 
it  the  onion  and  fry  brown.  Add  bread  (crumbed)  and 
milk.  Take  from  fire  and  let  stand  10  minutes.  Add  meat, 
curry  and  well-beaten  eggs  to  ingredients  in  frying  pan.  Mix 
well  together.  Rub  a  deep  pie  dish  with  butter  and  juice  of 
a  lemon.  Put  mixture  into  this  and  bake  in  a  moderate  oven 
about  20  minutes.  S»-r\e  \vith  boiled  rice  in  a  separate  dish. 

— Mrs.   McNair. 
ESDALLOPED  HAM. 

Fifteen  cents  cold  boiled  ham,  3  hard-boiled  eggs,  parsley, 
and  1  pint  of  cream  sauce.  Chop  ham  and  white  of  eggs. 
Mash  the  yolks.  Put  alternate  layers  of  ham.  white  of  eggs, 
parsley,  yolks  and  sauce.  On  top  put  bread  crumbs  and 
dots  of  butter.  Bake  in  oven  20  or  30  minutes.  Salmon 
may  be  used  instead  of  ham.  — Mrs.  A.  M.  Brown. 

BAKED  HAMBURG  STEAK. 

Finely  chop  IVk  pounds  of  raw  fresh  meat ;  add  2  eupfuls  of 
bread  soaked  in  milk,  1  small  minced  onion,  salt,  pepper  and 
ginger  to  taste,  and  2  eggs  and  roll  the  mass  into  a  square. 
Boil  4  eggs  until  hard,  arrange  them  end  to  end  across  the 
middle  of  the  meat  and  roll  the  latter  about  them.  Place  the 
roll  in  a  baking  pan,  pour  over  it  a  sauce  composed  of  tomatoes, 
onions,  a  large  piece  of  butter  and  a  little  water,  and  bake, 
basting  frequently.  Slice  the  roll  crosswise  for  serving. 

—Mrs.  F.  L.  Clark. 

PAN  TAMALES. 

1 — Lean  beef  and  chicken  or  pork  and  veal,  l1/^  pounds 
each.  2 — Corn  meal  mush,  not  too  thick,  iy2  quarts.  3 — 
Tomatoes,  2-3  quart  (heated  and  seasoned).  4 — Raisins  and 
olives,  1  pint  each.  5 — Salt,  cayenne  pepper,  paprika,  to 
taste.  Cook  meat  to  pieces  in  plenty  of  liquor.  Butter  baking 
dish.  First,  a  thin  layer  of  mush,  then  meat  (small  pieces), 
a  sprinkle  of  olives  and  raisins,  salt,  pepper  and  tomatoes. 
Again  a  layer  of  mush,  meat,  etc.  Cover  with  a  thin  layer  of 
mush  and  pour  over  it  all  the  meat  liquor  with  butter  (if  the 
meat  is  lean).  Ready  for  oven.  Bake  2y»  hours,  slowly. 
Serve  from  baking  dish,  with  butter  on  top. 

—Mrs.  J.  R.  Eldred. 

BEEF  LOAF. 

One  pound  beef  chopped  finely  and  1  pound  sausage,  cupful 
of  bread  crumbs,  2  eggs.  Grease  pan  and  form  into  a  loaf. 
Bake  half  an  hour.  — Mrs.  F.  L.  Clark. 


AZUSA  WOMAN'S  CLUB. 23_ 

BEEF  LOAF. 

Four  pounds  lean  beef  chopped  fine,  1  cup  milk,  2  eggs,  2 
tablespoons  butter,  ]/2  cup  bread  crumbs,  1  teaspoon  pepper, 
J  tablespoon  salt.  Shape  in  loaves  and  bake. 

— .Mrs.  Geo.  R.  Stewart. 

SPICED  TONGUE. 

Cover  tongue  with  water  in  which  has  been  placed  1  teacup- 
salt,  3  or  4  bay  leaves,  1  tablespoonful  of  cloves  ground  and 
tied  in  cloth,  a  small  pod  red  pepper  and  small  amount  of  black 
pepper.  Keep  well  covered  with  water  and  boil  till  easily 
pierced  with  fork.  When  done,  remove,  peel  off  skin  and' 
place  in  skillet  with  half  cup  vinegar,  tablespoonful  sugar 
and  y^  teaspoonful  ground  allspice.  Turn  about  and  cook  very 
slowly  until  almost  dry.  Remove  to  platter  and  set  away. 
Slice  and  serve  with  tomato  aspic  made  as  follows:  Strain 
through  fine  wire  (milk  strainer)  1  3-pound  can  of  tomatoes, 
passing  through  as  much  of  the  pulp  as  will  pass.  Put  into 
this  the  juice  of  two  large  lemons,  1  whole  onion  2  or  3  bay 
leaves,  teaspoonful  whole  cloves  and  1/2  salt  spoonful  white 
pepper.  Cook  15  minutes.  Soak  2  tablespoonfuls  of  gelatine 
in  cold  water  enough  to  cover  it  for  half  hour  and  dissolve  in 
half  cup  hot  water.  Pour  into  tomato  juice,  strain  once  more 
and  set  on  ice.  — Mrs.  L.  B.  Shook. 

PAN  TAMALES. 

Take  2  dozen  ripe  peppers,  wash,  cut  out  seeds  and  veins, 
put  in  pan  on  the  stove,  cover  with  water.  When  cooked  soft, 
squeeze  out  skins  and  strain.  Put  in  pan  on  stove,  add  a  little 
more  water,  pinch  of  salt  and  thicken  with  a  little  flour.  When 
done  set  aside.  Take  10  cents  worth  boiling  beef.  Boil  until 
very  tender.  Take  broth,  thicken  with  cornmeal  until  as  stiff 
as  can  stir.  Take  this  dough  and  put  in  skillet  with  little 
beef  fat  or  cottolene  and  stir  until  grease  is  thoroughly  through. 
Out  meat  in  small  pieces,  take  a  deep  pan,  put  layer  of  meat, 
.3.  few  olives  and  raisins,  pour  over  a  little  chili  sauce,  then  a 
foyer  of  cornmeal.  then  another  layer  of  meat,  raisins,  chili 
, auce;  top  off  with  layer  of  cornmeal,  well  covered  with  sauce. 
Bake  %  of  an  hour.  — Mrs.  0.  F.  Wright. 

CABNE  CON  CHILI. 

To  prepare  chile  clean  them  thoroughly,  taking  seeds  and 
stumps  away.  Parboil  (add  salt)  until  soft.  Grind  on  a  me- 
tate  (buck  board)  or  grinding  machine.  Strain  through  a  fine 
sieve,  using  enough  of  same  broth  in  which  you  have  boiled 
meat  to  make  a  thick  gravy.  Then  brown  one  tablespoon  of 
flour  in  about  4  tablespoons  of  lard.  Add  chili  gravy  to 
the  browned  flour  and  cook  until  thick.  At  this  time  you 
shoild  have  •  your  meat  ready  so  you  can  put  the  meat  in* 


24 HOW  WE  COOK  IN  AZUSA. 

the  chile  gravy.  To  prepare  the  meat  cut  it  in  small  pieces 
and  boil  in  water  with  a  little  salt  and  enough  mashed  garlic 
to  flavor.  Strain  meat  and  add  chili  gravy  to  it  and  cook  for 
a  few  minutes.  You  might  put  a  little  Spanish  sage  (oregano) 
in  your  chili  while  you  are  grinding  it  if  you  like  the  Havor. 
Pretty  good  dope.  —Mrs.  Dalton.  Sr. 

MINT  JELLY  ¥OE,  ROAST  LAMB. 

One  cup  of  vinegar  and  i^  cup  sugar  boiled  until  sugar  is. 

dissolved.     Add  1  teaspoon  gelatine  softened  in  cold  wateiv. 

,  Season   with  pepper   and   salt   and   add   1    cup   chopped   mint 

leaves.     Remove  from  fire,  strain  and  add  a  few -drops  of  green 

vegetable  coloring.     Mold.  —Mrs.  W.  J.  Cox. 

SPICED  PORK. 

Place  in  kettle  of  boiling  water  sufficient  to  cover  well  3 
pounds  of  fresh  pork,  2  tablespoons  salt,  dash  of  cayenne. 
3  large  bay  leaves,  1  tablespoon  ground  cloves  tied  in  cloth,, 
and  black  pepper  to  taste.  Boil  hard  15  minutes,  then  turn  gas 
down  to  simmering  point.  Cook  till  tender  and  water  very 
•low.  — Mrs.  L.  B.  Shook. 

BRUNSWICK  STEW  (Southern  Dish). 

v  .  One  chicken  (cut  as  fcr  stew),  1  can  toma  oes  (fresh  if  in 
season),  1  can  corn,  iy2  pints  lima  beans.  1  onion.  3  sliced' 
potatoes,  1  tablespoon  butier.  Salt  and  pepper  10  suit  laste. 
Cook  beans  and  chicken  until  tender  before  adding  he  other  in- 
gredients. Dried  beai:s  can  be  used,  though  ihey  require 
more  cooking.  —Mrs.  Atkinson. 

CHIPPED  BEEF  WITH  CHEESE. 

Half  pound  dried  beef.  Put  a  tablespoonful  of  butter  in 
spider;  when  hot  put  in  the  beef;  stir  until  hot  and  add  cup 
of  sweet  milk ;  stir  in  1  cup  of  grated  cheese  and  1  tablespoon 
of  flour,  wet  in  water.  —Mrs.  J.  T.  Lindley.  ' 

VEAL  LOAF. 

Three  pounds  veal  and  %  pound  fresh  pork,  chopped  very 
fine  and  season  with  salt  and  pepper.  Add  V2  small  onion 
and  */2  pound  crackers,  rolled  fin<\  Mix  all  with  3  eggs  and 
%  cup  cream.  "When  mixed,  roll  into  a  loaf,  then  mo-isten 
with  beaten  egg  and  roll  in -cracker  crumbs.  Bake  about  1^. 
hours.  This  will  serve  20  persons.  —Mrs.  Rodgers. 

HAMBURG  LOAF. 

Two  pounds  Hamburg  steak,  2  eggs,  salt,  pepper,  butter- 
size  of  an  egg,  chili  to  taste.  Make  into  a  loaf  and  pour  over 
1  can  of  seasoned  tomatoes.  Bake  %  of  an  hour.  Take  out 
loaf,  thicken  gravy  and  pour  over  the  meat. 

—Mrs.  W.  R.  Powell. 


AZUSA  WOMAN'S  CLUB. 25 

BOILED  MEAT  BALLS. 

Take  a  good-sized  piece  of  round  steak,  nut  it  in  pieces  anjd 
grind  together  with  a  pig£e  of  suet  and  part  of  an. onion.  AcfcJ 
.salt,  pepper  and  1  egg  and  a  piece  of  well-soaked  brea^- 
Make  into  a  firm  ball.^^Have  enough  -\vater  in  the  pot  to  con£- 
pletely  cover  the  meat..5J(^fl.  L(jt  the  water  come  to  a  boil  and 
then  put  in  the  meat.  Let  boil  until  nil  the  water  is  gone  but 
a  little  to  make  a  gravy,  which  may  be  thickened  if  desired. 

—Mrs.  Katz. 
HAMBURG  PATTIES. 

Have  V::  pound  round  steak  chopped  up,  or  chop  it  MI  home, 
(never  buy  the  Hamburg  steak),  and  mix  in  2  slices  dry  bread 
that  have  been  soaked  a  minute  or  two.  Put  in  salt  and  level 
spoon  of  chili  powder.  Roll  with  the  hands  in  nice  little  round 
shapes.  Roll  in  flour  and  fry  in  suet  fat.  You  don't  need 
much  fat.  If  seasoned  right,  you  will  like  these. 

—Mrs.  :\i.  J.  Coffin. 

TARTARE  SAUCE. 

Yolks  of  2  eggs  beaten;  add  1  gill  salad  oil.  1  teaspoon 
vinegar.  1  teaspoon"  mustard,  tablespoon  chopped  gherkins, 
pepper,  salt.  Serve,  with  fish  or  cold  meats 

—Mrs.  AY.  R.  Powell. 

Scientific  Fireless  Cooker  Recipe  for 
BEEF  POT  ROAST. 

Sprinkle  roast  with  flour.  Heat  some  suet  in  frying  pan 
and  add  slice  or  two  of  onion  if  liked.  Place  roast  in  frying 
pan  and  brown  on  all  sides,  being  carefufcanot  to  pierce  fleshy 
part  of  roast.  Place  meat  in  kettle  and  add  two  cups  of  hot 
water  to  frying  pan,  simmer  for  a  few  minutes  and  ponr 
water  over  roast.  Add  one  tablespoonful  of  salt  and  enough 
more  boiling  water  to'  almost  cover  roast.  Allow  to  boil  for 
30  minutes  and  place  in  cooker  for  6  or  8  hours,  according  to 
size  of  roast.  — Mrs.  Leroy  Calvert. 

PICKLED  MEAT. 

Place  a  piece  of  meat  (loin  roast  is  best)  into  a  liquor  maile 
of  vinegar  seasoned  with  salt,  whole  pepper,  whole  elov<  s, 
sliced  onions  and  bay  leaves.  Leave  this  for  3  or  4  days. 
When  ready  to  use,  take  out  of  pick'"-.  In-own  on  both  sides  in 
butter,  pour  liquor  over  it  and  boil  slowly  until  tender.  Serve 
with  the  gravy.  A  little  sugar  may  he  added.  Yeal  is  espec- 
ially nice  thus  served,  with  noodles  prepared  as  follows:  Boil 
the  noodles  in  salted  water,  drain  and  pour  over  them  a  dress- 
ing made  of  rolled  bread  crumbs  browned  in  butter. 

— Mrs.  Samuel  A.  Ellis. 


26 


HOW  WE  COOK  IN  AZUSA. 


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Monrovia 

Steam 

Laundry 


Has  an  up-to-date  plant  in  a  fire-proof  buii'iing.  Makes  a 
specialty  of  fine  silks  and  woolen  goods.  Hfes  a  dry-cleaning 
and  pressing  department. 

Al]  work  guaranteed. 

Monrovia  Steam  Laundry 

Home  'Phone  87  MONROVIA,  CAL. 


r~ 


AZUSA  WOMAN'S  CLUB.  27 


VEGETABLES 


VEGETABLES  AT  THEIR  BEST. 

To  have  good,  fresh  vegetables  is  a  happiness;  but  to 
know  how  to  cook  them  is  a  fine  art.  The  lack  of  knowledge 
in  this  behalf  is  lamentable. 

All  green  vegetables  should  be  dropped  into  water  which 
has  been  salted  and  is  just  beginning  to  boil.  Use  a  table- 
spoon of  salt  to  2  quarts  water.  If  the  water  boils  a  long 
time  before  the  vegetables  iare  put  in  it  loses  its  gases  and  the 
mineral  ingredients  are  deposited  on  the  sides  and  bottom  of 
the  kettle,  so  that  the  water  is  flat  and  tasteless.  The  vege- 
tables will  not  look  green  or  have  a  fine  flavor. 

Vegetables  should  not  be  overgrown  to  be  at  their  best. 
To  be  properly  .enjoyed,  vegetables  should  be  eaten  when 
quite  young  and  before  they  have  attained  gigantic  growth. 
Young  and  green  vegetables  should  never  be  cooked  in  a 
tinned  saucepan,  as  this  will  inevitably  spoil  the  color;  but 
if  they  are  cooked  uncovered,  with  plenty  of  boiling  water, 
there  should  be  no  difficulty  about  this. 

In  salting  the  water,  from  one-half  ounce  to  one  ounce  of 
salt  should  be  allowed  to  the  gallon  of  water,  and  in  case  of 
peas  and  green  vegetables  one-third  this  amount  of  sugar 
should  be  added,  as  this  draws  out  the  flavor. 

In  cooking  cabbages,  greens,  etc.,  the  more  water  there 
is  the  less  will  be  the  very  disagreeable  odor,  inseparable  in 
most  people 's  minds  with  the  cooking  of  greens,  whilst  another 
remedy  for  this  is  to  put  a  piece  of  bread  tied  up  in  a  muslin 
bag  and  boil  it  with  the  cabbage,  removing  it  at  the  end  of 
15  minutes  and  burn  it.  When  the  cabbage  is  cocked  unless 
the  water  is  to  be  used  as  a  foundation  for  vegetable  soups, 
it  should  be  poured  away  at  once. 

Then,  again,  all  vegetables  that  have  a  bitter  flavor,  such 
as  turnip  tops,  endive,  cabbage  or  dandelion,  should  be  first 
blanched.  To  do  this,  put  the  vegetables  on  in  cold  water, 
bring  this  absolutely  to  the  boil,  then  pour  off  and  cover  the 
vegetables  with  fresh,  absolutely  boiling  water.  Or,  if  pre- 
ferred, when  half  cooked  the  water  may  be  strained  off  the 
vegetables. 

All  root  vegetables  when  young  merely  require  to  be  well 
scrubbed,  and  then  rinsed  in  clean  water. 


28 HOW  WE  COOK  IN  AZUSA. 

STUFFED  BELL  PEPPERS. 

Take  12  large  peppers,  cut  off  stem  ends,  saving  ends  to  be 
replaced  when  peppers  are  stuffed,  remove  all  seeds,  saving 
seeds  of  4.  For  the  stuffing  use  1  loaf  of  bVead,  removing 
crust,  cut  in  dice-like  pieces  and  moisten  with  cold  water. 
Mix  this  willi  :i  eggs,  well  beaten.  2  tablespoons  butter,  salt  and 
pepper  to  taste.  Chop  2  onions  fine.  Avith  little  parsley  and 
the  seeds  of  ih<-  4  peppers,  the  white  meat  of  one  cooked' 
chick.  11.  chopped  fine.  Pare  and  chop  fine  2  medium-sized 
tomatoes.  (5  ears  of  corn  cut  from  cob.  then  mix  all  ingredients 
together  thoroughly.  Then  stuff  the  peppers  and  put  in  each 
4  olives,  then  place  the  top  of  the  peppers  on  again  and  tie 
on  with  iwine.  place  them  in  a  covered  dish  well  greased 
and  bake  for  1  hour,  or  until  peppers  are  well  done.  Serve  hot. 

—Mrs.  Chas.  Crawford. 

STUFFED  PEPPERS. 

Select  peppers  of  uniform  size.  Cut  off  stem  end  and  re- 
move seeds.  Parboil  10  minutes,  then  fill  with  equal  parts 
of  ground  meat  and  tomatoes.  Flavor  with  salt,  butter  and 
onion  juice.  Place  in  baking  dish  with  water  V2  inch  deep 
and  bake  30  minutes.  —Mrs.  Helen  Mitchell. 

STUFFED  BELL  PEPPERS.  » 

Into  a  large  sam-epan  put  a  tablespoonful  of  butter  and 
fry  1  small  onion.  Add  2  pounds  of  ground  meat.  We  like- 
1  pound  of  beef  mixed  with  a  half  pound  each'  of  pork  and 
mutton.  Stir  well  until  a  little  brown.  Season  wirh  a  cup  of 
tomatoes,  a  teaspoonful  of  celery  seed  and  salt  u>  taste. 
Add  a  large  cup  of  bread  crumbs  or  cooked  rice.  Pour  in 
enough  hot  water  to  make  quite  moist  and  let  simmer  until 
the  peppers  are  prepared.  Prepare  1  dozen  large  bell  peppers 
by  cleaning  and  cutting  off  the  point  for  a  lid.  Remove  the 
seeds  and  veins  with  a  sharp  silver  spoon.  Put  the  meat  in 
and  bake  until  the  peppers  are  tender.  Remove  the  lid  for  the 
meat  to  brown  awhile  just  before  serving. 

—Mrs.   G.  W.  Knight. 

BAKED  STUFFED  POTATOES. 

Take  nice  smooth  potatoes  and  bake  done.  Take  them 
from  the  oven  and  split  each  potato  in  half.  Scrape  out  the 
potato,  season  with  salt,  pepper,  butter  and  cream.  Whip 
until  light.  Put  this  back  into  potato  shells,  put  bits  of  butter 
on  top  and  put  into  the  oven  until  heated  through.  Serve  hot. 

—Mrs.  C.   V.  Cain. 

RICE  BALLS. 

One  cup  cold  meat,  1  teacupful  of  rice,  fresh  or  canned 
tomatoes  to  equal  1  quart,  onion  the  size  of  an  ordinary 


AZUSA  WOMAN'S  CLUB. 29 

walnut,  1  bay  leaf.  1  whole  clove,  1  dried  chili  pepper,  *.£ 
teaspoon  of  celery  seed.  After  washing  the  rice 
thoroughly  put  it  to  cook  in  2  quarts  of  cold  Avater. 
Do  not  cook  too  fast.  When  nearly  all  the  water  is  taken  up, 
empty  into  a  colander  and  wash  by  letting  water  run  over  and 
through  the  rice.  Cook  the  onion  first,  to  be  sure  it  is  soft. 
Then  add  the  spices  and  tomatoes.  Cook  until  all  are  per- 
fectly done,  then  rub  through  a  Avire  sieve.  Just  before 
ready  to  use  this  tomato  sauce  put  over  the  fire  with  a  little 
butter  and  salt  to  taste.  Use  a  little  corn  starch  or  flour  for 
thickening,  but  do  not  make  too  thick.  Have  squares  of 
cheese  cloth  about  8  inches  square.  In  the  center  of  these 
place  1  tablespoonful  of  rice  spread  smooth.  In  the  center  of 
the  rice  put  1  teaspoonful  of  meat  minced  and  seasoned  to 
taste.  Form  this  into  a  round  ball  by  drawing  the  corners 
and  sides  of  the  cloth  together.  "Wrap  a  string  around  the 
loose  ends  of  the  cloth  (it  is  not  necessary  to  tie).  Put  in  hot 
water  and  boil  half  an  hour  or  more.  When  the  rice  balls 
and  tomato  sauce  are  ready  pour  the  sauce  into  a  platter 
and  then  remove  the  cloth  from  the  balls  and  lay  them  in  the 
sauce,  smooth  side  up.  Do  not  have  the  sauce  deep  enough 
to  cover  the  rice,  for  the  beauty  of  this  dish  is  the  white 
balls  in  the  pink  sauce.  — Grace  M.  Cook. 

FRIED  TOMATOES. 

Select  firm,  ripe  tomatoes  and  cut  in  thick  slices.  Season 
with  salt,  pepper  and  a  little  sugar,  roll  in  flour  and  slowly  fry 
brown  in  butter.  Remove  the  slices  to  a  hot  platter,  pour  a 
cup  of  cream  or  rich  milk  into  the  frying  pan  and  boil  until  it 
thickens.  Pour  over  tomatoes.  —Mrs.  C.  V.  Cain. 

ESCALLOPED  CELERY  AND  OYSTERS. 

.  Wash  and  cut  in  dice  1  pint  of  celery.  Cook  in  boiling 
salted  water  until  soft  when  pierced  with  a  fork,  then  drain 
in  colander.  Take  1  pint  of  small  oysters.  Have  ready  greased 
a  baking  dish,  put  in  layers  alternately  the  celery  and  oysters 
with  cracker  crumbs  between  each  layer  and  on  top.  Dot 
tops  with  bits  of  butter,  a  little  salt  and  pepper.  Pour  over 
all  enough  milk  to  nearly  cover  and  bake  in  oven  until  the  milk 
is  fairly  well  taken  up  and  top  well  browned.  A  nice  supper 
dish  when  no  meat  is  to  be  served.  A  dish  much  served  in 
hospitals.  —Mrs.  John  E.*Hill. 

POTATO  PAN-CAKES. 

Grate  3  or  4  good-sized  potatoes  which  have  been  pared, 
washed  and  wiped  dry.  Add  a  little  salt,  a  well-beaten  egg 
and  some  finely  chopped  onion.  If  the  potatoes  are  watery, 
add  a  little  flour,  but  if  not,  use  the  batter  without.  Fry  in  a 


JO HOW  WE  COOK  IN  AZUSA. 

very    hot,    well-greased    griddle   until    they    are    brown    and 
crisp  — Mrs.  Katz. 

SPANISH  RICE 

One  tablespoon  lard  or  butter,  1  cup  rice,  1  onion,  tomato, 
pepper  and  salt.  Let  fry  in  lard  until  it  begins  to  scorch, 
add  hot  water  and  let  cook  until  done.  Take  nearly  an  hour 
to  cook,  stirring  frequently.  —Mrs.  Geo.  Martens. 

CORN  PUDDING, 

Grate  the  corn  from  6  good  full  ears.  Mix  with  the  yolks 
of  2  eggs,  well  beaten,  1  teaspoon  salt,  1  teaspoon  sugar,  1 
tablespoon  butter,  a  little  pepper  and  I1/,  pints  rich  milk.  Beat 
the  whites  of  2  eggs  to  a  stiff  froth  and  add  to  this  mixture. 
Turn  into  a  buttered  pudding  dish  and  bake. 

—Mrs.  C.   V.  Cain. 

CORN  OYSTERS, 

Grate  or  cut  fine  from  the  cob  enough  corn  too  make  a 
pint  and  add  to  it  the  beaten  yolks  of  2  eggs,  1  teaspoon 
salt,  pepper  to  taste,  and  whites  of  the  two  eggs,  beaten  stiff. 
Fry  in  small  cakes  like  oysters  until  brown.  If  mixture 
proves  watery,  add  cracker  dust.  — Mrs.  John  E.  Hill. 

CORN  OMELET. 

Cut  and  scrape  the  pulp  from  boiled  corn.  Use  */2  cup  for 
each  3  eggs,  salt  and  pepper  to  taste,  and  a  little  butter. 
Beat  eggs  separately  and  proceed  as  for  plain  omelet. 

—Mrs.  John  E.  Hill. 
WALNUT  LOAF. 

Chopped  walnut  meats  1/2  cup,  1  egg,  boiling  water  2  cups, 
olive  oil  or  butter  ]/2  tablespoonful,  bread  crumbs  2  cups,  salt 
to  taste.  —Mrs.  Geo.  Wright. 

CARROT  PUDDING. 

One  cup  diced  boiled  carrots,  1  onion,  pars' '^v,  4  eggs, 
*/4  loaf  of  bread,  salt  and  pepper,  sweet  milk.  Pry  a  small 
onion  cut  fine,  add  a  tablespoon  chopped  parsley  and  a  little 
pepper.  Soak  the  bread  into  some  milk,  squeeze  out  the  milk, 
add  it  to  the  onion,  add  the  carrot  and  a  tablespoon  of  butter, 
cook  it  a  moment.  Beat  4  eggs,  add  2  tablespoons  flour  wet  in 
a  little  milk,  add  to  the  bread  arid  onion.  Add  enough  milk 
to  make  a  medium  batter,  put  in  a  greased  pudding  dish  and 
bake  an  hour.  Other  vegetables  may  be  used  instead  of 
carrots.  —Mrs.  T.  W.  La  Fetra. 

POTATOES  AU  GRATIN. 

Cut  cold  boiled  potatoes  into  Vt  inch  cubes.  Put  2  table- 
spoons butter  into  saucepan  and  when  melted  add  1  table- 
spoon flour,  y2  pint  sweet  milk  and  stir  until  boiling.  Take 
from  the  fire,  add  beaten  yolk  of  1  egg,  3  tablespoons  grated 


AZUSA  WOMAN'S  CLUB. 


•cheese,  ^  teaspoon  salt  and  dash  of  pepper.  Stir  in  the 
ipotatoes  and  turn  all  into  a  baking  dish,  cover  with  grated 
cheese  and  brown  in  hot  oven.  —  Mrs.  Atkinson. 

STUFFED  TOMATOES, 

Mix  in  chopping  bowl  1  cup  cooked  rice,  1  cup  minced  meat 
or  walnut  meats,  1  onion,  %  teaspoon  red  pepper,  1  teaspoon 
sugar.  Cut  the  top  from  1  dozen  tomatoes,  remove  the  centers 
;and  add  to  the  mixture.  Fill  the  tomatoes  with  mixture  and 
place  a  bit  of  butter  on  each.  Cover  the  baking  dish  and  bake 
until  tender,  remove  cover  and  brown  just  before  serving 

—  Mrs.  Geo.  Wright. 

STUFFED  CABBAGE  HEAD. 

Separate  the  leaves  of  1  cabbage  carefully.  Boil  until 
about  one-half  done  in  salt  water,  drain  well,  then  take  a  large 
clean  napkin,  lay  it  in  a  colander,  place  the  large  leaves  on 
it  overlapping  some  and  meeting  at  the  bottom,  with  the  bottom 
of  the  leaf  down.  Chop  the  small  leaves  of  the  cabbaere  very 
"fine.  Add  to  this  about  IVj  pounds  of  chopped  meat.  IVo  cups 
•of  bread  crumbs,  3  eggs,  liberal  piece  of  butter  and  mix  well 
together.  Then  tie  up  the  corners  of  the  napkin  and  partly 
cover  with  water  and  boil  for  2  hours. 

—  Mrs.  Geo.  Wright. 

TOMATO  DUMPLINGS. 

To  a  can  of  tomatoes  add  piece  of  butter  size  of  walnut 
and  i/4  cup  of  sugar.  When  boiling  hard  add  dumplings  made 
•of  1  cup  sifted  flour,  i/2  teaspoon  of  baking  powder,  and  pinch 
of  salt.  Wet  with  cold  water  to  a  stiff  batter.  Drop  with  a 
spoon  into  tomatoes  and  keep  boiling  rapidly.  —  B.  M.  H. 

DULCE  DE  CAMOTE. 

No.  1.  Cook  sweet  potatoes  until  soft,  rnash  and  add  an 
•equal  quantity  of  sugar.  Cook  without  water  in  double 
toiler  until  it  does  not  stick. 

No.  2.  Cut  small  sweet  potatoes  into  sticks  and  cook  till 
tender.  Pour  off  the  water  carefully  not  to  break  the  pieces. 
Have  ready  a  heavy  syrup  of  sugar  and  water.  Lay  the  sticks 
in  and  cook  till  the  syrup  is  absorbed.  Lay  apart  on  a  platter. 
If  not  stiff  when  dry  like  citron,  repeat  the  process. 

—Mrs.  T.  W.  LaFetra. 

FRIED  TOMATOES. 

Take  large  ripe,  but  firm,  tomatoes,  wash  and  slice  about 
1/2  inch  thick.  Salt  each  piece  and  dip  in  a  beaten  egg,  then 
dip  in  cracker  crumbs.  Have  frying  pan  (with  a  generous 
amount  of  cottolene  and  butter  or  any  grease  you  prefer) 
•quite  hot.  then  place  in  the  tomatoes  and  when  nicely  browned, 


32  HOW  WE  COOK  IN  AZUSA. 

turn,  and  when  both  sides  are  browned,  lift  with  2  forks  or 
pan-cake  turner  and  serve.  — Mrs.  W.  J.  Wade. 

POTATOES. 

Select  potatoes  of  the  same  shape  and  size,  pare  them,  bake 
iintil  half  done,  put  in  little  pans  (the  kind  they  use  "to  pan 
oysters")  with  several  little  fresh  sausages.  Finish  baking. 
Serve  in  the  pans.  A  luncheon  dish.  —Mrs.  Burdick. 

GERMAN  SOUR  CABBAGE. 

Put  lard  or  olive  oil  the  size  of  an  egg  in  a  deep  pan  or 
kettle  and  add  1/2  cup  of  sugar.  Stir  until  brown  over  a  slow 
fire.  Put  in  a  head  of  finely  chopped  cabbage  and  simmer 
all  morning.  Add  a  half  cup  of  vinegar  15  minutes  before 
serving.  Serve  hot.  —Mrs.  G.  W.  Knight. 

A  LUNCHEON  DISH.  j 

Take  nice  ripe  peaches,  brush  them  well,  cut  in  halves. 
Lay  the  cut  side  down  in  a  frying  pan  with  a  little  melted 
butter.  Fry  until  tender,  put  them  on  the  platter  with  the 
brown  side  up,  sprinkle  with  sugar.  To  be  served  with  beef- 
steak and  potatoes.  —Mrs.  Burdick. 

STEWED  POTATOES. 

Brown  finely  chopped  onion  in  fat,  then  add  a  little,  flour. 
Stir  well.  Put  in  the  potatoes  which  have  been  peeled  and 
quartered,  then  cover  with  water,  add  salt  and  cook  until 
well  done.  —Mrs.  Katz. 

TOMATO  SAUCE. 

One  tablespoon  butter,  1  tablespoon  flour,  1  cup  strained 
tomatoes,  1  teaspoon  salt,  14  teaspoon  pepper.  Melt  butter 
over  fire,  stir  in  the  flour.  When  smooth  add  tomatoes  and 
seasoning.  Cook  until  thick.  —Mrs.  John  E.  Hill. 

WARMED  UP  POTATOES. 

Most  housekeepers  think  that  cold  Irish  potatoes  are  only 
good  to  throw  into  the  garbage,  but  cut  them  into  d;<-e.\ukl 
salt  and  pepper,  dip  them  into  a  well  beaten  egg  and  Try 
them  in  a  little  butter  or  lard  and  serve  piping  hot.  The}' 
are  very  good  for  lunch  or  any  time  when  one 'wants  sdme- 
thing  hot  that  can  be  cooked  in  a  very  short  time. 

— Mrs.    Burdick. 

SWEET    POTATO    CROQUETTES 

Peel  potatoes  and  boil.  When  done  mash  and  season  with 
butter,  salt  and  pepper,  while  warm.  Mold  into  small  rolls 
and  let  harden,  roll  in  beaten  eggs  and  then  in  cracker  mirabs 
and  fry  in  plenty  of  grease.  Take  out  on  brown  paper.  These 
can  be  warmed  over  in  oven.  —Mrs.  E.  C.  Thomas. 


AZUSA  WOMAN'S  CLUB. 33_ 

SPINACH. 

Cook  spinach  in  salted  water  until  done,  drain  and  press 
out  all  the  water,  chop  very  fine.  Have  ready  croutons  which 
have  been  made  out  of  small  cubes  of  bread  fried  in  butter 
until  they  are  brown  and  crisp,  also  a  hard  boiled  egg.  Put 
butter  in  frying  pan  and,  if  liked,  brown  some  finely  chopped 
onion.  Then  add  spinach,  salt  and  pepper  to  taste.  Mix  well 
in  hot  butter,  add  croutons  and  put  in  serving  dish.  Cover 
with  slices  .of  the  egg.  — Mrs.  Katz. 

STUFFED  TOMATOES. 

Scoop  out  the  inside  df  10  large  tomatoes  and  fill  with  the 
following:  1  cup  of  ground  meat,  2  bell  peppers  ground,  1 
large  onion,  l1/^  cups  bread  crumbs,  sprig  of  parsley,  enough 
of  the  inside  of  tomato  to  moisten,  salt,  pepper  and  sage  to 
taste.  Fill  the  tomatoes  and  add  small  piece  of  butter  in  cen- 
ter of  each.  Place  in  baking  pan  and  add  a  little  water  to 
prevent  burning.  Bake  in  moderate  oven.  — Mrs.  Mace. 

POTATO  PUFFS. 

One  pint  mashed  potatoes,  2  tablespoons  butter,  1  teaspoon 
of  salt,  1/4  teaspoon  of  pepper,  1/2  to  1  tablespoon  onion  juice, 
yolks  of  2  eggs.  Add  beaten  whites  last  and  brown  in  oven  or 
frying  pan.  — Mrs.  V.  R.  Ross. 

FRIED  TOMATOES. 

Slice  rather  green,  firm  tomatoes,  dip.  slices  in  flour  seasoned 
with  salt  and  pepper  and  fry  in  butter  or  other  frying  grease. 
Afler  taking  them  from  skillet,  pour  into  it  a  little  milk,  bring 
to  boil,  pour  over  the  tomatoes.  — Mrs.  V.  R.  Ross. 

TOMATOES  ON  HALF  SHELL. 

Cut  tomatoes  in  halves,  scoop  out  inside  and  mix  with 
bread  crumbs,  seasoned  to  taste.  Refill,  place  in  baking  dish 
with  skin  side  down.  Bake  in  slow  oven  y?  hour.  Serve  on 
toast  if  desired,  making  a  gravy  in  pan  in  which  they  were 
cooked,  either  with  beef  extract  or  milk,  and  pour  this  over 
the  tomatoes.  — Mrs.  V.  R.  Ross. 

TOMATOES  WITH  EGGS. 

Select  tomatoes  of  uniform  size,  as  many  as  there  are 
persons  to  serve.  Scoop  out  a  round  cavil y  at  stem  end,, 
shake  in  salt  and  pepper  to  taste  and  a  little  bit  of  butter.. 
Put  in  baking  pan  with  little  water  and  bake  until  nearly 
done.  Take  out  of  oven  and  break  an  egg  in  each  small 
cavity.  Return  to  oven  and  bake  the  eggs  as  long  as  suits, 
you,  about  5  minutes  for  a  soft  egg.  —Mrs.  John  E.  Hill. 

SWEET  POTATOES. 

Pare  and  ^cut  up  potatoes -and  put  in  spider  with  1  table- 
spoon fryings  and  */4  cup  water.  Cook  until  tender,  theni 


_34 HOW  WE  COOK  IN  AZUSA. 

sprinkle  sugar  over  them  and  let  brown.     After  sugar  is  put 
on  they  burn  very  easily.  —Mrs.  Robt.  E. .  Smith. 

EGG  PLANT. 

Peel  and  slice  about  one-third  of  an  inch  thick.  Let  stand 
in  salt  water  half  an  hour,  then  dip  in  beaten  egg  and  then 
roll  in  cracker  crumbs  and  fry  in  plenty  of  fat. 

—Mrs.  Robt.  E.  Smith. 

BUTTERMILK  POP. 
(A  Real  Dutch  Dish). 

Bring  1  quart  fresh  buttermilk  to  a  boil,  then  stir  in  quickly 
%  cup  cornmeal.  Let  cook  a  few  minutes.  Put  in  small 
dishes  at  each  plate  and  eat  with  maple  syrup.  It  will  not  be 
very  thick  but  it  is  good.  You  bet  your  boots  this  is  good. 

— N.  A.  T. 

SPANISH  RICE. 

Boil  y>  pound  of  rice  Until  well  done.  Fry  12  good-sized 
onions  with  2  red  peppers  (the  long  kind),  1  quart  cooked 
tomatoes,  1  tablespoon  each  of  salt  and  butter  and  a  small 
portion  of  black  pepper.  Add  rice  and  place  in  porcelain-lined 
dish,  spreading  bits  of  butter  on  top,  and  bake  till  a  light 
T)rown.  From  Mrs.  Ballard,  AVashington,  D.  C. 

—Mrs.  Lawson  M.  La  Fetra. 

CANNED  CORN  TIMBALES. 

One  cup  of  corn  pulp  after  being  sifted  to  remove  hulls. 
Add  yolks  of  2  eggs,  1  teaspoon  of  salt,  a  few  grains  of 
cayenne  pepper,  tablespoon  of  melted  butter,  1  teaspoon  sugar, 
4  rounded  tablespoons  of  soft  bread  crumbs.  Mix  well,  add 
stiffly  beaten  egg  whites.  Drop  into  well  buttered  tin  molds, 
2-3  full.  Place  in  a  pan  of  hot  water  and  bake  20  minutes. 
Turn  out  on  .shallow  dish.  To  serve  with  chicken.' 

— Clydia  A.  Rice. 


TIMBALS. 

Four  eggs  beaten  slightly,  %  cupful  milk.  Mi  tefcspoon  salt, 
y8  teaspoon  popper...  Put.  .in.  butteml   dishes  and   set    in    pan 
of  hot  water.  .  Bake  until  firm.     Surround  timbals  on   platter 
with  well  coqked  rice  and  pour  over  all  a  tomato  *uire. 
as  follows:     L>I  .,  tablespoons  butter  with  .slice  of  onion.  :i 'table- 


AZUSA  WOMAN'S  CLUB. 


spoons   flour.     Stir   until   browned,    then   pour   on    gradually 
114   cupfuls  strained  tomatoes.     Season   to  taste. 

:  —  Mrs.  AAr.  A.  Davis. 
ORANGE  OMELET. 

Beat  yolks  of  6  eggs  with  7  teaspoons  powdered  sugar. 
Whip  whites  to  a  stiff  froth  and  pour  eggs  and  sugar  mixture 
over  them.  Mix  lightly,  and  at  the  same  time  adding  the 
juice  and  grated  rind  of  1  large  orange.  Melt  tablespoonful 
of  butter  in  pan.  When  hot  pour  in  omelet  and  cook  slowly. 
When  firm  and  nicely  browned  set  in  hot  oven  two  minutes 
and  then  fold  it  together  and  serve.  —  Mrs.  W.  J.  Wade. 

PICNIC  EGGS. 

Cut  4  hard-boiled  eggs  in  halves  crosswise.  Remove  yolks, 
mash,  and  add  2  tablespoons  grated  cheese,  1  teaspoonful 
vinegar,  x/4  teaspoonful  mustard,  and  salt  and  cayenne  pepper 
to  taste.  Add  melted  butter  to  make  of  right  consistency 
to  shape.  Make  in  balls  size  of  original  yolks  and  refill  whites. 
Wrap  in  paraffin  paper  to  carry  for  picnic. 

-Mrs.  John  E.  Hill. 

SCRAMBLED  EGGS  WITH  ONIONS. 

Fry  2  large  sliced  onions  in  2  tablespoonfuls  of  butter 
until  a  rich  brown,  but  do  not  -burn  them.  Into  this  break 
6  eggs  and  scramble.  Add  salt  and  serve  at  once  on  dainty 
slices  of  white  bread  which  have  been  heated  but  not  toasted 
in  the  oven.  This  is  a  very  appetizing  dish  of  a  cool  evening 
if  on'e  liktes  onions.  —  Mrs.  Atkinson. 

ESCALLOPED  EGGS. 

Into  a  well-buttered  dish  put  a  layer  of  bread  crumbs, 
moisten  with  milk,  season  with  salt  and  pepper  and  generous 
slices  of  butter.  Carefully  break  eggs  over  this  as  many  as 
required  and  season.  Finish  with  layer  of  bread  crumbs 
prepared  as  before.  Or  a  can  of  salmon  may  be  added  before 
placing  the  eggs.  —Mrs.  AV.  A.  Davis. 

BEAUREGARD  EGGS. 

Foud  hard-boiled  eggs.  White  sauce  :  1  cup  milk,  1  table- 
spoon butter,  1  tablespoon  flour,  pinch  of  corn  starch.  Chop 
whites  of  eggs  finely,  stir  into  white  sauce  while  still  hot, 
.spread  on  toast.  Heap  on  yolks  pressed  through  rircr. 

-Mrs.  V.  R.   Ross. 

OMELET. 

Six  eggs,  .2-^3  .  cup  sweet  milk,  2  small  tablespoons  flour, 
salt,  pepper.  Beat  whites  separately.  Add  to  beaten  yolks 
and  turn  at  once  into  hot,  buttered  spider.  Fold  over. 

—Mrs.  V.  R.  Ross. 


36 HOW  WE  COOK  IN  AZUSA. 

BEAURLGARD  EGGS. 

Five  eggs,  1  tablespoon  cornstarch,  l/2  pint  of  milk,  butter 
equal  to  J/£  an  egg,  salt  and  pepper  to  taste.  Boil  eggs  30 
minutes,  remove  shells,  chop  whites  fine.  Add  to  the  sauce 
made  from  milk,  butter  and  cornstarch.  Put  layer  of  sauce  on: 
toast  and  press  yolks  through  a  sieve  over  the  top. 

— A   Philadelphia  Nurse. 

FOAMING  EGGS. 

Separate  2  eggs,  beat  the  whites  to  a  stiff  froth,  mold  in  a> 
saucer,  make  a  well  in  the  middle  and  drop  the  yolks  into  it 
unbroken.  Steam  in  a  pan  of  hot  water  about  8  minutes.. 

-  Presbyterian  Hospital  Xurse. 


As   pure   and   wholesome   as   California   sunshine. 

L.  T.  CHRISTOPHER 

Ice  Cream,  Chocolateand 
Bon  Bons 


THREE  SIORES 

IN 
LOS  ANGELES 


321  So.  Spring  241  So.  Spring 

551  So.  Broadway 


AZUSA  WOMAN'S  CLUB.  37 


Breads  with  Baking  Powder 


CREAM  BISCUITS. 

One  quart  flour,  1  tablespoon  lard,  1  teaspoon  salt,  1  pint 
with  flour.  Add  pinch  of  salt.  Pour  into  this  a  coffee  cupful 
of  sour  cream  with  i/2  teaspoon  soda.  Add  enough  sweet  milk 
to  handle  like  any  biscuits.  Roll,  cut  and  bake  in  hot  oven. 

—Mrs.  Robt.  F.  Thaxter. 

BISCUITS. 

One  quart  flour,  1  tablespoon  lard,  1  teaspoon  salt,  1  pint 
sweet  milk  (use  cold  water  when  milk  cannot  be  obtained), 
3  teaspoons  baking  powder.  Sift  together  flour,  salt  and 
baking  powder,  rub  in  the  lard  cold,  add  milk  and  form  into 
smooth,  consistent  dough.  Roll  out  dough  %  inch  thjck,  cut 
and  bake  in  a  hot  oven.  The  softer  the  dough  and  the 
quicker  into  the  oven  the  better  the  biscuit. 

—Mrs.  John  E.  Hill. 

MARYLAND  BISCUIT. 

Flour,  3  pounds ;  lard,  7  ounces  j  milk,  sweet,  l/2  pint ;  water, 
cold,  l/2  pint ;  salt,  1  ounce.  Mix  all  together,  work  till  smooth, 
roll  out  thin,  bake  in  a  hot  oven.  — Miss  Metcalfe. 

CREAM  BISCUIT. 

To  2i/2  cups  of  flour  add  1/2  teaspoonful  of  salt,  2  heaping 
teaspoonfuls  of  baking  powde.r.  ^if-t  and  then  add  2-3  of  cup 
of  thick  cream  (if  it  is  sour  put  in  a  piece  of  soda  the  size 
of  a  pea).  Don't  leave  any  sour  milk  with  the  cream,  but 
put  in  enough  sweet  milk  to  make  a  rather  soft  dough.  Do 
not  knead  more  than  is  necessary  to  roll  out.  Brush  them  over 
with  milk  and  bake  15  or  20  minutes.  This  amount  will  make 
13  biscuits  ordinarily.  —Mrs.  Burdick. 

GRAHAM  BREAD. 

Sour  milk,  1  pint;  molasses,  V-,  cup;  soda,  1  level  teaspoon; 
salt.  !/2  teaspoon;  graham  flour,  21/.  cups.  Sift  soda  with 
flour,  bake  in  baking  powder  cans  40  minutes. 

— Mary  E.  Thompson, 

GRAHAM  LOAF. 

Into  1  quart  of  graham  flour  sift  1  teaspoonful  of  salt  and 
2  of  baking  powder.  Put  the  chaff  back  into  the  flour  and  mix 
with  a  scant  cup  of  molasses  and  a  large  cup  of  milk.  Bake 
.about  40  minutes.  — Mrs.  G.  W.  Knight. 


38  HOW  WE  COOK  IN  AZUSA. 

PARKER  HOUSE  ROLLS. 

One  quart  flour,  3  teaspoons  baking  powder,  1  teaspoon  salt, 
1  teaspoon  sugar.  Sift  together,  then  mix  in  1  tablespoon 
butter  and  add  1  pint  cold  milk  in  which  1  egg  has  been 
beaten.  Cut  with  a  hirge  cutler,  spread  top  with  melted 
butter,  fold  half  over,  rub  top  with  sweet  milk  and  bake  in 
a  hot  oven.  — Mrs.  John  E.  Hill. 

BROWN  BREAD. 

Four  cups  graham  Hour,  1  cup  sugar,  2  teaspoonfuls  salt, 
3  teaspoonfuls  baking  powder,  butter  size  of  egg.  Mix  well. 
Add  water  to  make  stiff  batter.  Bake  1  hour  in  slow  oven. 

—Mrs.  W.  A.  Davis. 

GRAHAM  BREAD. 

Two  cups  milk,  y2  cup  brown  sugar,  4  cups  graham  flour, 
salt,  and  2  level  teaspoons  baking  powder.  Bake  in  loaf,  40 
minutes.  —Mrs.  Percy  Jackson. 

BROWN  BREAD. 

Two  cups  corn  meal,  2  cups  graham  flour,  1  cup  white 
flour,  1  cup  cooking  molasses,  31/2  cups  sour  milk,  1  heaping 
teaspoon  soda.  Mix  thoroughly.  Fill  baking  powder  cans 
2-3  full.  Steam  2  hours.  — Nettie  Dingman. 

BROWN  BREAD. 

One  and  a  half  cups  Indian  meal,  l1/^  cups  rye  flour,  2 
cups  sour  milk,  y2  cup  molasses,  1  teaspoon  soda,  l/2  tea- 
spoon salt.  Mix  soft  and  steam  3  hours.  This  fills  3  1-pound 
baking  powder  cans,  when  done.  —Mrs.  R.  F.  Thaxter. 

"HOE"  CAKE. 

Sift  1  pint  white  corn  meal -and  3  teaspoon  salt,  add  cold 
water  to  make  stiff  batter,  stir  well  and  spread  on  a  greased 
"hoe"  or  griddle,  making  one  large  round  cake  y2  inch 
thick.  Cook  on  top  of  range,  .turn  and  bake  on  both  sides. 

—Mrs.   C.  H.  Lee. 

SPONGE  CORN  CAKE. 

One  cup  flour,  i/2  cup  corn  meal,  1/2  teaspoon  salt.  1/2  tea- 
spoon soda,  1-3  cup  of  sugar,  1  egg,  1  tablespoonful  of  melted 
butter,  1  cup  sour  milk.  Bake  in(. shallow  pan  or  gem  pans. 

';,'.'.  —Mrs.  R.  F.  Thaxter. 
NUT  BREAD. 

Four  cups  flour,  4  teaspoons  baking  powder,  1  teaspoon 
salt,  sifted  together.  Beat  2  eggs  thoroughly,  add  2  cups, 
sweet  milk,  then  flour  mixture,  and  last,  large  cup  of  walnut 
meats  chopped  medium  size.  Let  rise  20  minutes  and  bake 
30  or  35  minutes  in  medium  hot  oven. 

•    — Mrs.  F.  C.  Silent 


AZUSA  WQMAN'S  CLUB.  ,        39_ 

BOSTON  BROWN  BREAD. 

One  heaping  cup  each  corn  meal,  graham  and  whole  wheat 
flours  sifted  together.  Beat  up  thoroughly  with  2  cups  New 
Orleans  molasses,  2  cups  sweet  milk,  1  cup  sour  milk.  1  dessert 
spoon  soda  and  1  teaspoon  salt.  Fill  pans  or  buckets  %  full 
and  set  in  kettle  of  cold  water.  Let  boil  4  hours,  then  dry  off 
tops  in  oven  and  they  will  slip  from  pans  perfectly. 

—Mrs.  Calvert. 

CORN  BREAD. 

One  cup  corn  meal.  1  cup  white  flour,  1  cup  of  milk,  1 
tablespoon  of  butter,  1  egg,  1  teaspoon  of  baking  powder, 
1  teaspoon  of  salt,  3  tablespoons  of  sugar. 

—Mrs.  Helen  Mitchell. 

NUT  BREAD. 

Four  cups  flour,  ^  cup  sugar,  4  teaspoons  baking  powder, 
1  teaspoon  salt,  1  cup  chopped  nuts,  1  egg  beaten  added  to 
!1/4  cups  sweet  milk.  Mix,  let  stand  Vi  hour,  then  bake  % 
hour.  —Mrs.  Harry  Ranev. 

NUT  BREAD. 

Two  cups  white  flour,  2  cups  graham  flour.  2  cups  milk, 
(sweet  or  sour),  */£  cup  cane  syrup,  1  full  teaspoon  soda  sifted 
with  the  flour,  2-3  cup  of  nuts,  1-3  cup  of  raisins.  Bake  in 
moderate  oven.  —Mrs.  W.  P.  Taylor. 

GERMAN  HONEY  CAKES. 

Two  pounds  honey,  2  pounds  flour,  i/4  pound  butter  or 
lard,  grated  peel  of  1  lemon,  ^  teaspoonful  of  ground  cloves, 
1  teaspoonful  annis  seed,  1  ounce  soda.  Heat  honey  and 
butter  together.  Take  from  the  fire,  mix,  spices  and  soda, 
which  has  been  previously  dissolved  in  a  little  warm  water- 
together.  Let  cool.  Then  add  flour  little  by  little.  If  dough 
runs,  add  more  flour  till  stiff  enough  to  roll  out.  Bake  in 
medium  heated  oven.  — Mrs.  Robert  Oscar. 

GERMAN  POTATO  DUMPLINGS. 

Take  6  good-sized  potatoes,  boil  and  grate  them.  Add 
1  cup  of  bread  crumbs,  ]  small  onion,  1  slice  fat  bacon,  % 
grated  nutmeg,  salt  to  taste,  1  good-sized  slice  of  bread  cut 
in  bits  the  size  of  a  bean.  Cut  up  the  bacon  the  same  as  the 
bread  and  fry  a  light  brown.  Take  the  bacon  out  of  the 
grease  and  fry  the  bread  the  same  as  the  bacon.  Put  the 
grated  potatoes  in  a  deep  dish,  add  the  above  ingredients. 
Last  of  all  add  2  eggs.  Mix  all  well  together.  Put  the  dough 
on  a  floured  board  and  form  into  balls  of  m'edium  size.  Press 
firmly  together  and  boil  in  slightly  salted  water. 

— Mrs.  Robt.  Oscar. 


HOW  WE  COOK  IN  AZUSA. 


SNOW  FRITTERS. 

Six  eggs.  Separate.  Beat  '/-  teaspoon  salt  with  yolks. 
Add  1  pint  of  milk  and  flour  enough  to  make  stiff  batter.  Add 
beaten  white  of  egg  and  fry  in  hot  lard. 

—Mrs.  Roht.  P.  Thaxter. 

FRITTERS. 

Two  eggs,  yolks  and  whites  beaten  separately,  1  cup  sweet 
milk,  saltspoon  of  salt,  2  teaspoons  baking  powder  and  flour 
enough  to  make  a  little  thicker  than  pan-cake  batter.  Drop 
by  spoonfuls  in  hot  fat.  Serve  with  maple  syrup. 

—Mrs.  W.  J.  Cox. 
MUFFINS. 

Cream  1-3  cup  of  butter,  add  gradually  *4  cup  of  sugar 
and  ^4  teaspoonful  of  salt,  1  egg  beaten  light,  %  cup  of  milk, 
2  cups  of  flour,  2  level  teaspoons  baking  powder.  Bake  in  hot 
gem  pans  25  minutes.  —Mrs.  W.  W.  Bentley. 

PLAIN  WAFFLES. 

Sift  3  cups  flour,  4  teaspoons  baking  powder  and  1  tea- 
spoon salt,  stir  in  IVa  cups  of  milk,  beaten  yolks  of  3  eggs, 
2  tablespoons  melted  butter  and  fold  in  the  stiffly  beaten  whites 
of  eggs.  Heat  your  waffle  iron,  grease  both  sides,  put  a  spoon- 
ful in  each  section,  close,  turn  at  once.  They  should  be  an 
even  brown  and  very  crisp  when  done.  Serve  very  hot  with 
butter  and  sugar,  with  syrup  or  with  fruit. 

—Mrs.  John  E.  Hill. 

AIRY  WAFFLES. 

Flour,  1  quart;  eggs,  3;  milk,  1%  pints;  butter,  2  ounces; 
salt,  1/2  teaspoon;  baking  powder,  2  teaspoons.  Rub  butter  in 
flour,  add  salt.  Beat  eggs  till  light.  Mix  yolks  with  milk. 
Add  this  gradually  to  the  flour,  beating  well.  When  ready  to 
bake  add  baking  powder  .and  well  beaten  whites. 

—  Miss  M?tcalt'e. 

OATMEAL  HURRY-UPS. 

One  cup  dry  rolled  oats,  1  cup  flour,  2  teaspoons  baking  pow- 
der, 1  tablespoon  sugar,  1  teaspoon  salt.  Mix  and  rub  in  1  large 
tablespoon  of  good  beef  fat,  lard  or  butter.  Moisten  with 
1/2  cup  of  sweet  milk,  forming  a  rather  stiff  dough,  drop  in 
small  biscuits  and  bake  20  minutes  in  a  hot  oven. 

—  Mrs.  John  E.  Hill. 

MUSH  CAKES. 

Beat  3  eggs  very  light,  add  to  the  yolks  MJ  pint  milk,  1  pint 
stiff  cold  mush,  1/2,  pint  of  flour,  %  teaspoon  salt,  1  large 
dessertspoon  of  melted  butter  or  lard.  Just  before  frying  add 
the  well  beaten  whites  of  the  eggs.  —  Miss  Metcalfe. 


AZUSA  WOMAN'S  CLUB. 41 

POPOVERS. 

Two  cups  sweet  milk,  2  cups  flour,  1  teaspoon  salt,  3  eggs, 
1  teaspoon  melted  butter.  Beat  eggs  very  light,  add  the  milk, 
salt  and  butter.  Add  this  to  the  flour  slowly  to  prevent  its 
being  lumpy.  Fill  well  buttered  gem  pans  half  full  and  bake 
in  quick  oven  about  25  minutes.  — Mrs.  C.  H.  Lee. 

GRAHAM  GEMS. 

One  cup  water,  1  heaping  teaspoon  baking  powder,  y^  level 
teaspoon  salt,  1  well  beaten  egg,  2  cups  Globe  graham  flour. 
Have  gem  pans  hot  and  well  greased.  Bake  in  hot  oven. 

— Mrs.  J.  H.  Anderson. 
GLUTEN  FLOUR  MUFFINS. 

One  egg,  1  cup  milk,  1  tablespoon  melted  butter,  Iy4 
cups  of  gluten  flour,  1  teaspoon  of  baking  powder  and  a  pinch 
of  salt.  —Mrs.  Geo.  Mathews. 

DUMPLINGS  FOR  STEW. 

One  cup  of  flour,  a  little  salt,  l1/^  teaspoons  of  baking 
powder  and  enough  sweet  milk  to  make  a  stiff  batter.  Drop  into 
the  stew  by  the  tablespooriful,  cover  and  boil  15  minutes,  never 
lifting  the  cover  until  done.  — Mrs.  James  J.  Ayres. 

WAFFLES. 

Mix  well  1  quart  of  sifted  flour  with  3  teaspoons  of  baking 
powder.  Rub  1/2  cup  butter  in  the  flour;  add  3  eggs  beaten 
separately;  add  sweet  milk  enough  to  make  batter.  Bake  in 
well  greased  waffle  irons.  —Mrs.  W.  R.  Powell. 

DUMPLINGS. 

One  tablespoon  melted  butter,  1/2  teacup  water,  a  pinch  of 
salt,  2  heaping  teaspoons  baking  powder  in  a,  bit  of  flour^ 
1  cup  of  flour,  1  egg.  Mix  butter  and  water  and  salt  and  flour 
to  stiffen-  batter.  Now  break  in  the  egg  and  beat  hard,  now 
add  the  baking  powder  mixed  with  a  bit  of  flour.  Drop  into 
the  kettle  with  boiling  soup  and  cook  20  minutes  with  closed 
cover.  —Mrs.  T.  W.  La  Fetra. 

BROWN  BREAD. 

One  cup  sweet  milk,  1  cup  sour  milk,  1  pint  graham  flour, 
1  cup  corn  meal,  1  cup  molaaees,  1  teaspoon  soda,  dissolved  in 
sour  milk,  1  teaspoon  baking  powder.  Add  currants,  raisins, 
etc.,  if  desired,  flouring  well.  Steam  for  3  hours,  then  dry  in 
oven  1/2  hour.  —Mrs  V.  R.  Ross. 

BROWN  BREAD. 

One  cup  rye  flour,  1  cup  graham  flour,  1  cup  corn  meal, 
1  teaspoon  salt,  1  cup  sour  milk  (sweet  will  do),  72  cup  dark 
molasses,  6  teaspoons  baking  powder  (whether  sweet  or  sour 
milk).  If  sour,  add  1/2  teaspoon  soda.  Flour  raisins,  as  de- 
sired, steam  1  hour  for  every  fraction  of  ciip  of  mixture,  Dry  for 
for  i/o  hour  in  oven.  — Mrs.  V.  R.  Ross. 

2M~&f 


42 


HOW  WE  COOK  IN 


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Automobile  is  the  one  you  want 

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BAND  SAWING, 
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GRINDING 


RIDGERS,  JUIvIPERS, 
ORANGE  RACKS, 
ETC. 


AZUSA  WOMAN'S  CLUB.  43 


Salads  and  Salad  Dressings 


BANANA  SALAD. 

No.  1.  Take  4  large,  firm,  but  fully  ripe  bananas,  split 
them  and  then  cut  across.  Place  over  a  very  slow  fire  1  table- 
spoonful  of  butter  in  skillet  and  as  soon  as  just  melted  lay 
in  the  bananas.  As  soon  as  they  look  clear  around  the 
edges  turn  very  carefully,  slipping  a  knife  lengthwise  of  pjece 
and  holding  with  fork.  Cook  till  done  through,  but  do  not 
brown.  Remove  piece  by  piece  to  flat  dish  and  pour  juice 
over  all.  Set  on  ice,  where  it  will  jelly.  Serve  on  lettuce 
leaf  with  peanut  meal  sprinkled  plentifully  over  and  a  delicate 
creamy  mayonnaise  on  top.  — Mrs.  L.  B.  Shook. 

No.  2.  Cut  raw  bananas  lengthwise,  roll  in  peanut  meal, 
lay  on  lettuce,  mayonnaise  on  top.  .  — Mrs.  L.  B.  Shook. 

PINEAPPLE  SALAD. 

Cut  ripe,  pineapple  in  dice.  Sweeten  and  lay  on  a  napkin 
to  drain.  .Set  on  ice.  Just  before  serving  add  2  apples  cut 
in  dice  and  cherries.  Pour  over  cream  salad  dressing  or  mayon- 
aise  and  serve  on  lettuce.  — Mrs.  R.  Holmes. 

TOMATO  SALAD.  , 

Cut  out  centers  of  tomatoes  and  fill  with  sweetbreads 
or  asparagus  tips  previously  laid  in  French  dressing.  Put 
mayonnaise  on  top  or  in  a  small  lettuce  leaf  laid  at  the  side 
of  plate.  —Mrs.  E.  V.  Rice. 

GRAPE  SALAD. 

Remove  skin  and  seeds  from  Malaga  grapes.  Add  an  equal 
quantity  of  English  walnut  meats  (broken)  and  half  the  quan- 
tity of  celery  (finely  cut).  Moisten  with  French  dressing. 
Arrange  on  lettuce  leaves  and '  garnish  with  half  nuts  and 
candied  cherries.  —Mrs.  John  E.  Hill. 

SHRIMP  SALAD. 

One  can  shrimps.  Wash  and  cut  in  halves.  Make  a  dress- 
ing of  2  eggs,  whites  beaten  first,  then  yolks  added,  1  table- 
spoon salad  oil  added  slowly,  1  teaspoon  each  salt  and  pepper, 
%  cup  vinegar,  a  little  mustard.  Stir  all  together  on  stove 
until  it  th'ickens.  When  cool  pour  over  shrimps,  to  which  has 
been  added  celery  or  finely  cut  lettuce. — Mrs.  E.  C.  Thomas. 

FRUIT  SALAD. 

. .  Cream  6  tablespoonfuls  of  sugar  and  butter  the  size  of  l1/^ 
eggs.   .  Add  yolks  of  8  eggs  well  beaten,   1  teaspoon  salt,  6 


_44 HOW  WE  COOK  IN  AZUSA. 

tablespoonfuls  lemon  juice.  Cook  till  thick  and  thin  with 
•1  cupful  whipped  cream.  Mix  with  a  combination  of  pine- 
apple, nuts,  oranges,  cherries  and  grapes  and  serve  on  lettuce. 

—Mrs.  P.  C.  Daniels. 

BEAN  SALAD. 

Line  the  salad  bowl  with  crisp  lettuce  leaves,  fill  the  center 
with  cold,  cooked  string  beans  cut  into  half-inch  pieces,  and 
turn  over  them  a  French  dressing. 

TOMATO  SALAD. 

Take  smooth,  medium-sized  tomatoes.  Feel  and  chill. 
When  ready  to  serve  place  on  salad  plates  in  a  nest"of  lettuce 
leaves  and  pour  over  them  the  following  dressing:  One  egg 
beaten  thoroughly.  Add  3  tablespoons  sugar  and  beat  them  in, 
1  large  teaspoon  flour;  beat  it  in,  salt,  and  beat  in  gradually 
1/2  cup  vinegar  in  which  ^  teaspoon  mustard  has  been  dis- 
solved. Add  2  tablespoons  water.  Cook  until  it  thickens. 
Chill.  —Mrs.  C.  V.  Cain. 

CHICKEN  SALAD. 

Two  chickens  boiled,  then  remove  skin,  yolks  of  8  eggs, 
1  head  of  celery,  4  heads  of  lettuce.  Beat  yolks  very  light 
first,  drop  oil  in  drop  by  drop  until  thick  as  you  can  stir  it,  1 
teaspoonful  of  mustard  mixed  in  juice  of  2  or  3  limes  or  lemons, 
1  teaspoonful  of  salt,  dust  of  cayenne  pepper.  Cut  celery 
and  meat  fine  with  knife  (don't  chop  it),  then  pour  over 
dressing.  If  desired,  beat  whites  stiff  and  put  teaspoonful  on 
each  dish  of  salad.  This  will  serve  24  persons. 

— Mrs.  James  J.  Ayres. 

CHICKEN  SALAD. 

Boil  1  chicken  tender;  chop  moderately  fine  the  whites 
of  12  hard-boiled  eggs  and  the  chicken;  add  equal  quantities 
of  chopped  celery  and  cabbage;  mash  the  yolks  fine;  add  two 
tablespoons  butter;  2  of  sugar;  1  teaspoon  mustard;  pepper 
and  salt  to  taste;  and  lastly,  i/O  cup  of  good  cider  vinegar;  pour 
over  salad  and  mix  thoroughly.  Tf  no  celery  at  hand  use 
chopped  pickled  cucumbers  or  lettuce  and  celery  seed.  This 
may  be  mixed  2  or  3  days  before  using. 

—Mrs.   P.  A.   Carpenter. 

POTATO  SALAD. 

For  dressing  take  1  pint  sour  cream,  1  cup  vinegar,  1  cup 
sugar,  14  teaspoon  mustard,  stirred  in  sugar,  3  eggs,  well 
beaten.  Prepare  potatoes  by  boiling  with  skins  on,  peel  and 
slice  thin.  Season  highly  with  salt  and  pepper,  1  teaspoon 
celery  seed,  2  or  3  small  white  onions  sliced  thin.  Pour  dress- 
ing over  when  cold  and  stir  thoroughly  with  silver  fork. 

— Mrs.  H.  S.  Rogers. 


AZUSA  WOMAN'S  CLUB. 45_ 

PEANUT  SALAD. 

One  cup  ground  roasted  peanuts,  1  cup  toasted  and  ground 
bread  crumbs,  4  hard-boiled  eggs,  2  large  dill  pickles,  teaspoon, 
salt,  !/2  teaspoon  white  pepper  and  juice  of  1  lemon.  Mix 
well  and  blend  with  a  good  cooked  mayonnaise  thinned  with 
much  cream.  —Mrs.  L.  B.  Shook. 

APPLE  AND  CELERY  SALAD. 

Four  apples  cut-in  inch  cubes,  same  amount  (measure)  of 
celery  sliced  fine.  Dressing:  2  heaping  tablespoons  of 
sugar,  2  tablespoons  of  lemon  juice,  salt  spoon  of 
salt,  dash  black  pepper,  dry  mustard  size  of  pea,  or  1  tea- 
spoon made  mustard,  tablespoon  butter  (level),  small  tea- 
spoon flour,  1  egg.  Cook  in  double  boiler,  thin  with  sour  cream 
or  sweet  milk.  Pour  dressing  over  apples  and  celery.  Break 
walnut  meats  fine  (don't  chop),  a  few  pieces  of  shredded  green 
pepper,  and  skin  some  good  muscat  grapes.  Serve  salad  on 
lettuce  leaves.  Sprinkle  pepper,  walnut  meats  and  grapes  over 
the  top  and  serve.  —Mary  E.  Thompson. 

OYSTER  SALAD. 

One  can  cove  oysters,  3  hard-boiled  eggs,  6  good-sized  soda 
crackers,  4  good-sized  sweet  pickles,  lump  of  butter  size  of 
walnut,  salt  and  pepper  to  taste.  Chop  oysters,  yolks  of  eggs 
and  pickles  fine.  Roll  crackers  fine  and  add  with  oyster  liquor 
and  ~y%  cup  of  vinegar  to  pickles,  oysters,  and  eggs,  2  table- 
spoons of  sugar.  If  vinegar  is  very  sour,  add  more  sugar.  Put 
whites  of  eggs  through  meat  grinder  and  use  with  parsley  to 
garnish.  — Miss  Frances  Jeffrey. 

CHICKEN  SALAD. 

Take  cold  chicken,  only  just  the  white  part,  and  cut  up  small 
with  a  silver  knife,  walnuts  and  celery,  all  to  be  cut  in  small 
pieces  with  knife,  and  take  equal  parts  of  each.  Then  mix 
in  the  salad  dressing.  This  is  very  nice. 

—Mrs.   M.   J.   Coffin. 

CELERY  SALAD. 

Dressing:  %  cup  vinegar,  1  tablespoon  flour,  salt  and 
pepper,  lump  butter.  Boil  well,  pour  over  a  well  beaten  egg. 
Cut  celery  in  small  pieces,  break  up  a  few  walnuts,  mix  to- 
gether. "Whip  a  half  cup  of  cream,  then  pour  on  salad  dress- 
ing. —Mrs.  W.  J.  Wade. 

POTATO  SALAD. 

Eight  large,  boiled  potatoes ;  when  cold  slice  them.  Eight 
hard  boiled  eggs.  Grate  one -onion.  Dressing:  One  large 
teacupful  of  vinegar,  yelks  of  3  well  beaten  eggs,  one  tea- 
spoonful  of  mustard,  one  teaspoonful  of  flour,  one  tablespoon- 


46 HOW  WE  COOK  IN  AZUSA. 

ful  of  salt,  4  tablespoonfuls  of  sugar,  1  large  spoonful  of 
butter.  Let  boil  and  when  cold  add  one-half  cup  ,of  cream; 
stir  well  and  mix  your  salad.  It  is  excellent  when  carefully 
made.  — Mrs.  Leroy  Calvert. 

SALAD. 

One  cup  of  bananas.  1  cup  of  apples,  one  cup  of  celery,  one- 
half  cup  of  broken  walnut  meats.  Slice  them  all  fine  with  a 
knife ;  do  not  chop  them  in  a  bowl  Turn  the  salad  dressing 
on  these  and  fold  in  with  a  wire  spoon.  Serve  on  lettuce 
leaves.  — Mrs.  Belle  Harris. 

SALAD. 

One  cup  of  cold  boiled  potatoes,  1  cup  of  bananas,  1  cup  of 
celery,  y2  cup  of  walnut  meats.  Slice  them  and  fold  the  salad 
dressing  in  with  a  wire  spoon.  Serve  on  lettuce  leaves. 

—Mrs.  Belle  Harris. 

SALAD. 

Tomatoes  peeled  and  sliced  and  placed  on  lettuce  leaves, 
and  the  salad  dressing  dropped  on,  makes  a  delicous  s:ilad. 

—Mrs.  Belle  Harris. 

BOILED  SALAD  DRESSING. 

Eggs,  8;  cream,  1  quart ;  white  pepper,  1  tablespoon;  salt, 
1  tablespoon;  sugar,  1  tablespoon;  mustard,  2  tablespoons; 
butter,  1  cup;  juice  of  2  lemons;  vinegar,  !/•>  cup.  "  Mix 
thoroughly  dry  ingredients.  Moisten  slowly  with  a  li'tle  cream 
and  well  beaten  eggs.  Add  the  butter,  melted;  lastly  '_  e-.ip 
vinegar.  Put  in  double  boiler,  stirring  constantly  until  it 
begins  to  thicken,  like  a  soft  custard;  then  remove'  from  stove 
quickly  so  that  it  will  not  curdle.  When  cold  add  the  juice 
of  lemons.  One  fourth  of  this  recipe  makes  nearly  one  pint 
and  is  sufficient  for  ordinary  use.  ,  —Mrs.  H.  M.  Coulter. 

SALAD  DRESSING. 

Yolks  of  three  eggs,  1  tablespoon  of  sugar,  1  heaping  tea- 
spoon of  flour,  one  teaspoon  of  mustard,  a  small  spoon  of  salt, 
one  cup  of  weak  vinegar.  Add  cream  when  ready  to  use. 

—Mrs.  Helen  Mitchell. 

SALAD  DRESSING. 
A  nice  salad  dressing  that  can  be  kept  two  weeks. 

Three  eggs,  1  cup  cider  vinegar,  V2  eiip  sugar,  -i/2  cup  but- 
ter, 1  teaspoon  mustard  (or  more  if  desired),  1  cup  rich  cream. 
Stir  mustard  and  sugar  together  dry,  then  mix  all  ingredients 
but  the  cream.  Cook  in  doable  boiler  or  over,  hot  wt'.+er  till 
thickened.  Let  cool;  put  in  fruit  can  and  set  away.  AVlien- 
<-\er  you  wish  to  use  it  mix  in  a  cup  of  rich  sweet  erearn,  or 
1li--  condensed  cream  is  nice.  This,is.very  .fine  for  a  ehickeu 
salad-  — Mrs.M.  J.  Coffin. 


AZUSA  WOMAN'S  CLUB. 47 

DRESSING  FOR  COLD  SLAW. 

Beat  up  2  eggs  with  2  tablespoonfuls  of  sugar.  Add  a 
piece  of  butter  the  size  of  half  an  egg,  a  teaspoon  of  mustard, 
a  little  pepper,  and  lastly  a  teacup  of  vinegar.  Put  all  these 
ingredients  into  a  dish  over  the  fire  and  cook  lite  a  soft  cus- 
tard. Add  1/2  cup  of  thick  cream.  — Mrs.  George  Wright. 

Ordinary  cabbage  salad  is  just  twice  as  good  if  green 
pepper,  finely  chopped,  is  mixed  with  it.  It  also  makes  it  a 
prettier  salad. 

FRUIT  SALAD  DRESSING. 

One  pint  milk.  Let  it  come  to  a  boil,  then  dissolve  2  table- 
spoonfuls  of  corn  starch  in  a  little  milk  and  stir  into  the  hot 
milk.  Boil  until  it  begins  to  thicken.  Have  beaten  1  egg, 
both  yolk  and  white,  and  stir  into  the  milk  while  boiling  hot. 
Add  1  teaspoon  of  butter,  juice  of  one  lemon,  dash  of  cayenne 
pepper  (no  black)  i/8  teaspoon  salt,  V2  cup  sugar  (small  1/2 
cup),  y?  teaspoon  mustard.  Beat  all  together. 

— Mrs.  George  Wright. 

SALAD  DRESSING. 

One-fourth  of  a  cup  of  sugar,  one  heaping  tablespoonful 
flour,  one  fourth  teaspoonful  salt,  a  dash  of  pepper  and  mus- 
tard. Stir  together,  then  add  one-half  cup  of  vinegar.  Cook 
this  in  a  double  boiler,  or  on  aluminum  dish.  Stir  Avhile  it 
is  cooking.  When  thick  remove  it  from  the  fire  and  beat 
into  it  an  inch  and  one-half  cube  of  butter  or  one-fourth  cup 
of  olive  oil.  When  cool  beat  in  cream  or  milk  enough  to  thin 
it.,4  Beat  thoroughly  with  a  wire  spoon.  This  will  keep  for 
a  week  in  a  cool  place.  If,  after  standing,  it  gets  too  thick, 
thin  with  milk.  — Mrs.  Belle  Harris. 

CREAM  SALAD  DRESSING. 

•  Yolks  of  3  eggs,  1/2  teaspoon  mustard.  2.  tablespoons  sugar, 
butter  size  of  hickory  nut  and  1  tablespoon  flour.  Beat  to- 
gether and  add  to  1  teacup  weakened  vinegar.  Season  with 
salt  and  cayenne.  Boil  till  thick.  'When  cool  add  1/2  pint 
whipped  "cream.  This  is  a  delicious  dressing  for  fruit  salads. 

— R.  H. 

SALAD  DRESSING. 

Four  tablespoons  sugar.  1  tablespoon  salt,  2  tablespoons 
flour,  1  teaspoon  mustard.  3  tablespoons  butter,  yolks  of  4  eggs, 
31/!'  cups  of  milk,  1  cup  vinegar.'  Heat  in  double  boiler  until 
done.  —  Mrs.  W.  P.  Taylor. 

FREN.QH  DRESSING. 

One-fourth  teaspoon  salt.  4  tablespyp.r^s.  olive  oil,  \/$  tea- 
spoon while  pepper, '  11/o  tablespoons'  v-iiiegar.  Add  vinegar 
last,  beating  hard.  —Mrs.' John  K.  Hill. 


48 HOW  WE  COOK  IN  AZUSA. 

SALAD  DRESSING. 

One-half  cup  vinegar.  Fill  cup  with  cold  water,  put  in> 
porcelain  kettle,  add  tablespoon  salt,  pinch  of  pepper,  pinch 
of  sugar  while  boiling.  Beat  3  eggs,  add  one  tablespoonful 
mustard  (add  little  at  a  time),  1  cup  cream  and  lastly  pour  the 
boiling  mixture  over  it,  return  to  fire,  boil  one  minute;  beat 
until  like  custard.  —Mrs.  Thaxter. 

SALAD  DRESSING. 

Yolks  of  3  eggs,  ]  tablespoon  sugar,  mustard  to  suit  taste, 
%  cup  vinegar,  lump  of  butter  size  of  a  walnut.  Cook  these- 
and  when  cool  add  1  cup  whipped  cream.  —Mrs.  C.  H.  Lee. 

EGG  SALAD. 

Hard-boiled  eggs,  salt  popper  and  plenty  of  butter.  Put 
yolks  through  colander,  chop  whites  well;  add  salt,  pepper,. 
butter,  and  mix.  Pack  in  tumblers.  Cut  in  *4  inch  slices, 
serve  on  a  lettuce  leaf  with  any  desired  dressing. 

— Mrs.  V.  R.  Ross. 

FRUIT  SALAD  DRESSING. 

Six  tablespoons  sugar  and  3  level  tablespoons  butter  cream- 
ed, 3  tablespoons  leinon  juice,  yolks  of  8  eggs,  salt.  Cook  till 
thick.  Thin  the  dressing  with  whipped  cream  when  ready  to 
use.  Serve  with  any  fruit.  Orange,  pineapple,  raisins  and 
nuts  arc  a  good  combination.  —Mrs.  W.  R.  Powell. 

POTATO  SALAD. 

Eight  potatoes  cut  fine,  2  cups  chopped  cucumber,  1  onion 
chopped  fine,  3  hard-boiled  eggs.  Cover  with  any  boiled  salad 

dressing.  —Mrs.  W.  R.  Powell. 

i 

SALAD  TO  BE  SERVED  WITH  MEAT  COURSE. 

Prepare  box  of  lemon  Jello  at  night.  Set  on  ice.  When 
partly  set  add  chopped  nuts,  olives  and  pickles.  When  firm, 
slice  and  arrange  on  lettuce  leaves.  — Mrs.  I.  D.  Roach. 


United  States  National  Bank 

AZUSA,  CAL. 

Capital  $50,000 

Surplus  and  Profits 3,500 

J.  A.  GRAVES,  President 
J.  W.  CALVERT,  Vice  President 
J.  H.  ANDERSON,  Cashier 
C.  L.  SMITH,  Assistant  Cashier 


AZUSA  WOMAN'S  CLUB.  49 


CHEESE 


CHEESE  CROQUETTES. 

Make  a  cream  sauce  with  2  tablespoons  of  butter,  3  level 
tablespoons  of  corn  starch  and  a  cup  of  milk.  Beat  into  this 
the  yolk  of  an  egg  and  season  highly  with  red  pepper  or 
paprika  and  a  little  salt.  Add  2  tablespoons  of  grated  cheese 
and  when  melted  remove  from  the  fire  and  stir  in  1%  cups 
of  cheese  chopped.  Cool  the  mixture  thoroughly,  shape  into 
croquettes  and  roll  in  crumbs.  Fry  in  hot  fat  and  serve  hot 
in  a  nest  of  parsley.  — Mrs.  E.  Vehslage  Rice. 

WELCH  RAREBIT. 

Put  4  ounces  (8  tablespoons)  of  grated  cheese,  2  table- 
spoonfuls  of  cream  or  milk,  a  piece  of  butter  size  of  a  walnut 
into  a  saucepan  and  boil,  stirring  gently  until  it  becomes 
thick  and  smooth.  Then  add  raw  egg,  well  beaten,  and  a  dash 
of  cayenne  pepper.  Put  pan  again  on  fire,  stirring  until  the 
whole  is  hot.  Serve  on  squares  of  dry  toast  or  crackers.  Very 
nice.  — Mrs.  Chas.  Crawford. 

CHEESE  BALLS. 

One  cup  grated  cheese,  whites  of  4  eggs,  a  few  drops  of 
Worcestershire  sauce  and  pinch  of  salt.  Add  a  few  bread 
crumbs  to  hold  together.  Roll  in  crumbs  and  fry  in  hot  fat. 

-R.  H. 

ENGLISH  MONKEY. 

One  cup  stale  bread,  crumbs,  */>  cup  cheese,  cut  in  small 
pieces,  1  cup  milk,  1  tablespoon  butter,  1  egg,  y2  teaspoon  salt, 
little  pepper.  Soak  crumbs  15  minutes  in  milk ;  melt  butter 
in  sauce  pan;  add  cheese  and  when  it  has  melted  add  soaked 
crumbs,  beaten  egg  and  seasoning.  Cook  3  minutes.  Spread 
on  strips  of  toast  or  crackers.  — Mrs.  V.  R.  Ross. 

CHEESE  FONDU. 

One  cup  grated  cheese,  1  cup  bread  crumbs,  1  cup  milk,  !1 
ogg,  a  little  butter,  a  pinch  of  salt,  pepper  and  mustard. 
Bake  15  or  20  minutes.  —Mrs.  W.  W.  Bentley. 

CHEESE  BOULLETTES. 

One  and  one-half  cups  grated  cheese,  1/4  teaspoon  salt, 
a  dash  of  cayenne,  whites  of  3  eggs  beaten  stiff.  Shape  in 
:small  balls,  roll  in  cracker  crumbs,  fry  in  deep,  hot  fat. 

— Mrs.  V.  R.  Ross. 


50  HOW  WE  COOK  IN  AZUSA. 

CHEESE  SOUFFLE. 

One  tablespoonful  of  butter,  2  tablespoonfuls  flour.  1  cup- 
milk,  1  cup  grated  cheese,  yolks  of  3  eggs,  whites  of  3  eggs, 
salt  and  pepper.  Melt  butter,  add  flour,  stir  well,  then  add  all 
liquids.  Cook  until  thick.  Season,  then  beat  in  cheese.  Do  not 
let  sauce  boil  after  adding  cheese  as  it  will  harden  the  cheese. 
Stir  until  cheese  melts,  remove  from  stove  and  beat  in  yolks. 
Beat  in  whites  just  before  putting  in  the  oven.  Bake  20A 
minutes.  — Mrs.  Geo.  Wright. 


Home  Phones :  Office,  28 ;  Res.,  3028 

FRED  L.  CLARK 

AZUSA 

Furniture,  Mattings,  Linoleums 
Art  Squares  and  Rugs 

FUNERAL  DIRECTOR  AND  EMBALMER 


MISS  MABEL  JEFFREY  AZUSA.  CAL. 


MILLINERY  PARLOR 

Taking   Orders   and    Remodeling    a   Specialty 

GOOD    QUALITY  GOOD    STYLES 


J.R.  ELDRED 

DEALER  IN 

Bicycles  &  Sporting  Goods 

ALL  KINDS  OF  REPAIRS.     ELECTRIC  SUPPLIES 


AZUSA  WOMAN'S  CLUB.  51 


^L, 

7K 

PIES 

^c 
^ 

TIME  SAVING  PIE  CRUST. 

One  good  full  cup  of  lard,  cold,  3  cups  (round)  full  of 
flour,  1  even  teaspoon  salt.  Rub  together  until  thoroughly 
mixed,  set  away  in  cold  place  till  you  wish  to  make  a  pie.  It 
will  keep  any  length  of  time,  cold  and  dry.  When  you  wish 
to  make  a  pie,  take  1  cup  of  the  mixture  and  as  little  cold  water 
as  you  can  possibly  get  it  together  with,  hardly  more  than  a 
teaspoon  of  water.  Roll  out  and  on  the  top  crust  sift  or 
sprinkle  a  very  little  of  the  dry  mixture  to  make  it  flaky. 

—Mrs.  R.  F.  Thaxter. 

PIE  CRUST. 

Two  and  a  half  cups  of  flour,  1  teaspoon  salt,  1  teaspoon 
baking  powder,  1  cup  lard  and  butter,  or  either  one,  ice-cold' 
water  to  mix  into  soft  dough.  Makes  2  or  3  pies. 

—Ella  W.  Stewart. 

CHOCOLATE  PIE. 

Four  tablespoons  grated  chocolate,  1  cup  sugar,  2  cups  milk, 
yolks  of  3  eggs.  Heat  chocolate  and  milk  together,  add  sugar 
and  yolks  of  eggs  beaten  together  to  a  cream.  Flavor  with 
vanilla.  Bake  with  under  crust.  Spread  meringue  of  beaten 
whites  over  the  top  and  brown. 

-Ella  W.  Stewart. 

CREAM  CUSTARD  PIE. 

Two  very  full  teacups  milk,  1  tablespoonful  butter,  2  table- 
spoonfuls  of  flour,  1  teacup  of  sugar,  teaspoonful  of  vanilla- 
and  yolks  of  3  eggs.  Mix  together  and  pour  into  crusts 
that  have  been  baked  almost  done.  Set  in  oven  and  watch 
very  closely  to  see  that  they  do  not  get  beyond  the  creamy 
stage  before  they  are  removed.  Make  meringue  of  the  whites 
of  eggs,  using  1  scant  tablespoonful  sugar  to  the  egg. 

-Mrs.  L.  B.  Shook. 

BERRY  CUSTARD  PIE. 

Take  the  juice  off  a  quart  of  berries  and  add  about  ^/z- 
teacup  of  sugar  if  the  juice  is  very  tart,  set  it  on  the  stove  and 
boil  10  minutes;  let  cool.  Beat  2  eggs  until  very  light  and 
creamy,  add  a  teaspoonful  of  vanilla.  Stir  the  egg  and  berry 
juice  until  thoroughly  mixed.  Put  in  one  crust  and  bake  as. 
ordinary  custard  pie.  — Leona  Husband. 


52 HOW  WE  COOK  IN  AZUSA. 

PEACH  PIE. 

Line  the  pie  plate  with  a  rich  crust.  Peel  peaches  and  cut 
in  halves  (removing  stones)  and  place  them  on  the  crust- 
Make  a  paste  of  a  piece  of  butter  size  of  a  walnut,  */•>  cup  sugar, 
2  tablespoons  water,  1  tablespoon  flour  heated  well  together. 
Spread  over  the  pie  and  bake.  —Mrs.  W.  J.  Wade. 

LEMON  PIE. 

Moisten  a  heaping  tablespoon  of  corn  starch  with  cold 
water,  then  add  1  cup  boiling  water.  Stir  over  fire  until  it 
boils  and  cooks  the  corn  starch  2  or  3  minutes.  Add  1  tea- 
spoon butter,  cup  of  sugar.  Take  off  fire  and  when  slightly 
cool,  add  an  egg  well  beaten  and  the  juice  and  grated  rind  of 
a  lemon.  Add  a  meringue  to  top.  Makes  one  large  pie. 

-Mrs.  John  E.  Hill. 

PUMPKIN  PIE. 

Three-fourths  of  a  cup  of  white  sugar,  half  a  cup  of  milk, 
2  eggs,  three  tablespoons  stewed  pumpkin.  Beat  the  yolks  and 
whites  of  the  eggs  separately,  adding  the  white  lastly.  Flavor 
with  1  teaspoon  ginger  and  V-j  teaspoon  cinnamon. 

—Mrs.  P.  A.  Carpenter. 

PUMPKIN  PIE. 

One  and  a  fourth  cups  pumpkin,  Vi>  cup  sugar,  2  table- 
spoons molasses,  1  beaten  egg,  y2  teaspoon  salt,  from  3/4  to  1 
tablespoon  ginger,  1  cup  rich  milk.  Makes  one  large  pie. 

-Mrs.  A.  R.  Heald. 

ORANGE  PIE. 

Juice  and  grated  rind  of  2  oranges,  4  eggs.  4  tablespoons 
•sugar  1  tablespoon  butter.  Cream  butter  and  sugar.  Add 
the  beaten  yolks  of  eggs,  then  the  orange.  Lastly  beat  in 
balf  the  whites,  reserving  half  to  put  on  top  while  baking. 

—Mrs.  Otanus  Wright. 

MOCK  CHERRY  PIE. 

One  cup  seeded  raisins  and  2  cups  of  cranberries  cut  in 
pieces.  Stew  together  for  15  minutes  or  longer,  then  add  2 
cups  white  sugar.  Thicken  with  2  tablespoons  of  Hour.  Add 
butter  size  of  walnut.  This  will  make  2  large  or  3  small  pies. 

-Mrs.  T.  F.  Ileth. 

LEMON  PIE. 

Two  large  tablespoons  com  starch  dissolved  in  a  little 
cold  water,  then  stirred  in  a  cup  of  boiling  water.  Then  add 
"2  eggs  beaten,  2-3  cups  sugar,  1  lemon  grated  and  juice  of  l'/2 
lemons,  piece  of  butter  the  size  of  a  walnut.  Bake  with  one 
•crust.  White  of  1  egg  beaten  for  top,  with  tablespoon  sugar. 

—Mrs.  Robt,  E.  Smith. 


AZUSA  WOMAN'S  CLUB. 53 

MOTHER'S  MINCE  PIE  RECIPE. 

Six  pounds  finely  minced  meat  (neck  piece),  8  pounds- 
apples,  1  pound  suet,  2  pounds  raisins,  2  pounds  sugar,  1  ounce 
mace,  1  ounce  nutmeg,  1  ounce  cinnamon  and  allspice,  ^2 
ounce  cloves,  salt  and  pepper  to  season  meat,  2  quarts  of 
sweet  cider  or  sweetened  vinegar  and  water  to  moisten  mince 
meat.  Bake  in  puff  paste  crust.  —Mrs.  S.  E.  McAfee. 

Mrs.  J.  R.  Eldred's  mother. 
MOCK  MINCE  MEAT. 

One  pint  water,  2-3  pint  sugar,  1/4  pint  vinegar  (not  too- 
strong),  5  large  soda  crackers,  Vt  pound  raisins,  cinnamon, 
cloves  and  allspice  to  suit  taste,  2  large  apples  cut  fine,  piece 
of  butter  the  size  of  a  walnut.  Boil  all  15  minutes. 

— Mrs.   C.   C.   Casey. 
MINCE   MEAT   RECIPE. 

flakes  5  gallons.  10  pounds  neck  of  beef  (cook  until  ten- 
der), 2  pounds  suet,  4  pounds  raisins,  4  pounds  currants,  2' 
pounds  citron,  ^  box  apples  (sour),  i/4  gallon  of  syrup, 
4  pounds  of  brown  sugar,  1/4  gallon  vinegar,  1  bottle  brandy, 
14  pound  each  of  cloves,  cinnamon,  allspice,  and  four  ground 
nutmegs.  Chop  meat,  apples,  suet  and  citron  fine,  and  cook 
all  together.  —Mrs.  Robt.  F.  Thaxter. 

MINCE  MEAT. 

One  bowl  of  meat  chopped  fine,  1  bowl  of  apples  chopped 
fine,  Vo  bowl  of  suet  chopped  fine  (or  butter  is  better  still), 

1  bowl  of  brown  sugar,  ]  bowl  of  molasses,  1  bowl  of  raisins, 
seeded,  %  bowl  of  currants,  1  bowl  of  cider  or  juice  from 
sweet   pickles,    cinnamon,    cloves    and    allspice   to    suit   taste. 
Mix  and  boil.  .  — Mrs.  L.  P.  Mattatall. 

LEMON  PIE. 

This  will  make  2  large  pies.  Yolks  of  four  eggs,  well 
beaten,  juice  and  grated  rind  of  2  lemons,  juice  of  2  oranges, 

2  cups  of  sugar,  2  cups  of  bread  crumbs  and  2  tablespoonfuls 
of  flour,  2  cups  boiling  water.     Pour  boiling  water  over  bread 
crumbs,  and  the  juice  of  the  lemons  and  oranges  and  the 
grated  rind  of  lemon,  also  the  yolks  of  eggs  and  the  sugar. 
Cook  the  mixture  slowly  for  a  few  minutes.     Thicken  with  the 
flour  stirred  to  a  paste.     When  baked,  coyer  with  the  whites 
of  eggs  beaten  stiff,  to  which  a  little  sugar  has  been  added. 
Return  to  oven  and  brown  slightly.  — Mrs.  Mace. 

FLAKY  PIE  CRUST. 

To  1  quart  of  flour  add  small  teaspoon  salt  and  i/2  teaspoon- 
baking  powder,  and  1-3  as  much  good  leaf  lard  as  flour.  Mix 
with  cold  water  until  the  crust  does  not  stick  to  the  hands, 
If  not  enough  water  is  used  the  crust  will  be  stiff  and  break 
while  rolling  out.  — Mrs.  Robt.  E.  Smith. 


54 


HOW  WE  COOK  IN  AZUSA. 


These  Recipes  Call  for 


Nutmeg 

Ginger 

Mace 

Thyme 

Cream   of  tartar 

Cinnamon 

Cloves 

Allspice 

Mustard  seed 

Caraway  seed 

Celery  seed 


Peppermint  extract 
Almond  extract 
Wintergreen   extract 
Strawberry   extract 
Rose  extract 
Vanilla  extract 
Lemon   extract 


Cocoa 

Lard  or  Cottolene 

Gelatine 

Chocolate 

Olive  oil 

Powdered  sugar 

Brown  sugar 

Walnuts 

Citron 

Currants 

Raisins 

Apples 

Vinegar 

Salt 

Sugar 

Syrup 

Butter 

Eggs 

Flour 


Ice   cups 
Milk   pitchers 
Bean   pots 
Butter  jars 
Meat  dishes 
Bread  plates 
Cake  plates 
Stone  jars 
Jelly  glasses 
Tumblers 
Pudding  dishes 
Custard  cups 
Fruit  dishes 
Salad  dishes 
White   bakers 
Mixing  bowls 
Teacups 
Graduates 
Punch  bowls 


Get  them  at  W.  J.  Wade's,  Azusa,  and  you  will  have  the  best. 


Schilling's 

Best 


C.  W.  CRAWFORD 
. . .  Contractor  and   Builder  . . . 

PLANS  DRAWN  AND  ESTIMATES 
FURNISHED  UPON   APPLICATION 


Shop  at  Fourth,  between  Azusa  and   San   Gabriel.  Phone  3033 


AZUSA  WOMAN'S  CLUB.  55 


Pickles,  Spiced  Fruits,  Etc. 


COLD  CATSUP. 

One-half  peck  ripe  tomatoes,  chopped  fine  and  drained  over 
night  with  1  small  cup  salt,  2  red  peppers  chopped  fine,  1  cup 
onion  chopped  fine,  2  roots  of  horseradish,  grated,  %  cup 
mustard  seed,  a/2  cup  celery  seed,  1  teaspoon  black  pepper, 

1  teaspoon  cinnamon,  1  teaspoon  cloves,  1  cup  sugar,  1  quart 
vinegar  (best  cider).     Mix  cold  and  seal. 

—Mrs.  E.  F.  Thaxter. 

CHILI  SAUCE. 

Peel  and  cut  into  small  pieces  18  ripe  tomatoes,  5  large 
onions,  6  green  chilies,  then  add  1  cup  sugar,  2  cups  vinegar, 

2  tablespoons  salt.  1  teaspoon  cloves,  1  teaspoon  of  cinnamon. 
Cook  3  hours  slowly.  — Mrs.  C.  Leslie  Smith. 

TOMATO  CATSUP. 

Have  cooked  and  strained  through  coarse  sieve  2  gallons 
of  tomatoes,  then  add  2  tablespoons  of  salt,  1  tablespoon  of 
mustard,  1  tablespoon  black  pepper,  1  tablespoon  cinnamon, 
1  teaspoon  cloves,  !/2  teaspoon  cayenne  pepper,  I1/.,  pints  vin- 
egar. Boil  until  thick,  bottle  and  set  away. 

— Mrs.  C.  Leslie  Smith. 

TO  CURE  OLIVES. 

Soak  the  olives  in  %  pound  of  lye  to  10  gallons  of  water 
for  12  hours,  then  change  into  clear  water  for  1  day,  then  into 
the  same  quantity  of  lye  and  water  as  at  first  for  another 
12  hours,  or  until  lye  has  almost  cut  into  pit.  Then  change  into 
clear  water  for  8  or  10  days,  changing  water  twice  a  day 
until  all  lye  is  out.  Then  put  in  a  water  of  4  per  cent  salt 
for  3  days,  then  into  clear  water  1  day,  then  into  solution 
of  6  per  cent  salt  and  water  for  3  days  more  and  again  in 
clear  water  1  day  and  back  in  solution  of  8  per  cent  salt  and 
water,  and  in  a  few  days  wash  off  in  clear  water  and  put  in 
final  solution  of  8  per  cent  salt  and  water. 

— Mrs.  Charles  Crawford. 

CHILI  SAUCE. 

Two  dozen  ripe  tomatoes,  8  onions,  6  or  8  green  peppers, 
3  tablespoonfuls  of  salt,  3  tablespoonfuls  of  black  pepper, 
S  tablespoonfuls  brown  sugar,  6  cups  of  vinegar,  celery  seed 
:and  mustard  seed  to  suit  the  taste.  Cook  until  thick. 

—Mrs.  W.  W.  Bentley 


56 HOW  WE  COOK  IN  AZUSA. 

CHILI  SAUCE. 

Chop  fine  12  ripe  tomatoes,  2  onions  and  4  green  peppers. 
Add  3  tablespoons  brown  sugar,  3  cups  vinegar  and  2  teaspoons 
each  mustard  seed,  celery  seed,  salt,  cloves  and  cinnamon. 
Cook  until  thick.  —Mrs.  Robt.  E.  Smith. 

MUSTARD  PICKLES. 

One  quart  green  tonmtces.  1  quart  yellow  beans  (or  any 
string  bean),  1  quart  cucumber  pickles  (small  or  cut),  1  quart 
small  onions,  1  quart  lima  beans,  4  green  peppers,  1  large 
head  cauliflower.  Boil  each  vegetable  separately  in  salt  water 
until  well  done,  taking  the  seed  pods  from  the  peppers  first. 
Paste:  1  cup  granulated  sugar,  1  cup  flour.  3  tablespoons 
French  mustard,  3  tablespoons  turmeric  powder,  2  quarts  vin- 
egar. Mix  dry  ingredients,  then  add  vinegar  and  stir  con- 
stantly until  it  boils.  When  thick  as  custard,  mix  in  the 
vegetables  and  pack  in  jars  while  hot. 

-Mrs.  John  E.  Hill. 

CHOPPED  PICKLES. 

Two  quarts  cabbage,  2  quarts  green  tomatoes,  1  pint  onions, 

2  green   peppers,    all   chopped   fine   or   put   through   a   meat 
grinder.     Sprinkle  salt  over  tomatoes  and  let  stand  10  minutes. 
Then  drain  off  the  water.     Add  to  the  mixture  2  tablespoons 
mustard,  1  tablespoon  ginger,  1/2  tablespoon  cloves,  !/•>  table- 
spoon  mace,   y>   tablespoon  cinnamon,   1   small   cup   sugar,  3 
tablespoons  turmeric  powder,   1   tablespoon  celery  seed,  and 
enough  vinegar  to  cover.   Cook  until  cabbage  is  tender.   Makes- 
7  pints  of  pickles.  —Mrs.  Harry  Raney. 

TOMATO  CATSUP. 

To  1  gallon  tomatoes  after  being  boiled  and  strained,  add 

3  tablespoons  salt,  1  tablespoon  each  of  cloves,  cinnamon,  all- 
spice and  black  pepper,  */(>  small  teaspoon  cayenne,  V2  pint 
good  vinegar,  1/2  cup  sugar.     Boil  until  thick  enough.     Bottle 
while   hot.  — Loaned. 

MIXED  PICKLE. 

Two  gallons  green  tomatoes  cut  fine.  2  gallons  cabbage 
cut  fine.  Sprinkle  with  small  cup  salt.  Let  stand  over  night. 
Squeeze  out,  add  5  cents  worth  of  mixed  spice,  "whole,"  1 
gallon  vinegar,  y2  gill  salt,  1%  teacup  sugar.  Boil  all  20  min- 
utes and  seal.  — Mrs.  C.  C.  Casey. 

"TOMATO  RELISH." 

One  peck  of  ripe  tomatoes,  6  large  mango  peppers,  6  good- 
sized  onions,  ("hop  all  fine,  add  1-3  cup  salt  and  drain.  Then 
add  2  pounds  sugar,  2  quarts  vinegar,  2  tablespoons  cinnamon,. 
i-3  cup  white  mustard  seed,  2  cups  celery  (chopped  .fine). 
Cook  2  hours  or  longer.  — Mrs.  T.  P.  Heth. 


AZUSA  WOMAN'S  CLUB. 57_ 

SOY  (SAUCE  FOR  MEATS). 

One  gallon  green  tomatoes  (sliced),  6  large  onions  (sliced 
fine),  1  quart  weak  vinegar,  1  pint  sugar,  1  tablespoon  each  of 
salt,  mustard,  black  pepper,  allspice,  cloves.  Boil  in  granite 
kettle  till  tender  and  seal  hot.  —Mrs.  Atkinson. 

FRENCH  MUSTARD. 

Three  tablespoons  of  mustard,  1  tablespoon  sugar,  yolk  of 
1  egg,  worked  together  until  smooth.  1  cup  of  vinegar,  added 
gradually.  Cook  until  thickened.  When  cool  add  1  table- 
spoon of  olive  oil,  a  little  at  a  time,  and  a  pinch  of  salt. 

—Mrs.   J.   R.   Eldred. 
CORN  PICKLE. 

Thirty  ears  corn,  2  heads  of  cabbage,  medium  size,  3  red 
peppers  (seeds  out),  3  green  peppers  (seeds  out),  scant  i/4 
pound  mustard,  scant  1%  pounds  white  sugar,  i/o  teacup  salt, 

1  tablespoon  turmeric  (fresh),  2^  quarts  vinegar  to  suit  taste. 
Put  vinegar  on  and  let  boil.     Mix  turmeric  and  mustard  with 
a  little  cold  water  and  stir  in  vinegar  with  sugar  and  salt. 
Let  boil  till  smooth.     Put  in  cabbage.     When  it  boils  put  in  the 
corn  and  let  all  cook  till  done.     Makes  a  nice  salad  served  on 
a  lettuce  leaf.     Put  in  self-sealers.  —Mrs.  C.  C.  Casey. 

DILL  PICKLES. 

For  dill  pickles  use  cucumbers  about  4  or  5  inches  long. 
Lay  in  water  over  night.  In  the  morning,  wipe  dry  and  rub 
each  one  with  ground  pepper  and  cloves.  Line  the  bottom  of 
the  pickle  jar  with  grape  leaves,  then  put  in  a  layer  of  the 
cucumbers.  Add  some  sliced  onion  and  a  few  chili  peppers 
and  sprinkle  with  dill.  Also  add  the  dill  stalks.  Then  put  in 
another  layer  of  grape  leaves,  then  pickles,  and  so  alternate 
till  jar  is  full.  Boil  salted  water  which  is  heavy  enough  to 
float  an  egg.  When  cold,  pour  over  the  cucumbers.  Put  a 
light  weight  over  the  cucumbers  so  they  will  stay  under  the 
brine.  Will  be  done  in  10  days  or  2  weeks.  — Mrs.  Katz. 

PICKLED  PEACHES. 

Peel  peaches,  put  in  a  stone  jar.  Make  a  syrup  of  1  quart 
best  cider  vinegar  to  3  pints  sugar,  boil  and  skim  and  pour  over 
the  fruit  boiling  hot  three  successive  mornings.  Then  drain 
off  the  syrup,  let  syrup  come  to  a  boil,  put  in  fruit  until  it 
gets  heated  through,  put  in  glass  jars.  Use  cinnamon  and  cloves 
to  suit  taste.  —Mrs.  Granville. 

TOMATO  CATSUP. 

Twelve  large  ripe  tomatoes,  2  onions,  2  tablespoons  salt, 

2  tablespoons  sugar,  2  tablespoons  cinnamon,  1  teacup  vinegar, 
boil  slowly  for  half  day,  put  through  sieve  and  bottle.     2  or 

3  ehilies  improve  it.  —Mrs.  Robt.  E.  Smith. 


58 HOW  WE  COOK  IN  AZUSA. 

ENGLISH  SALAD  PICKLES. 

Pffl  and  slice  6  good-sized  cucumbers  and  '•>  onions.  Cover 
with  !/»  cup  salt  and  let  stand  well  pressed  down  over  night. 
Tn  the  morning  throw  away  the  liquor,  add  half  ounce  mus- 
tard seed,  2  tablespoons  of  celery  seed  (level),  5  ounces  of 
salad  oil,  1  pint  cold  vinegar.  Will  be  ready  to  use  in  48  hours, 
but  the  longer  it  stands  the  better.  Keep  in  tight  jars. 

—Mary  E.  Thompson. 

GREEN  TOMATO  SWEET  PICKLES. 

One  peck  of  green  tomatoes  sliced,  6  large  onions,  1  cup  of 
salt  over  both.  Mix  thoroughly  and  let  remain  over  night. 
Pour  off  liquor  in  the  morning  and  throw  it  away.  Add  3 
quarts  of  water  and  1  quart  of  vinegar  and  boil  20  minutes. 
Drain  and  throw  away  the  liquor.  Take  3  pints  of  vinegar, 
1  pint  of  sugar,  1  teaspoon  each  of  allspice,  cloves,  cinnamon 
smd  mustard  seed  and  12  green  peppers  chopped  fine.  Boil 
from  1  to  2  hours.  Seal.  —Miss  Frances  Jeffrey. 

PICKLED  ONIONS. 

Take  small  white  onions.  Pack  in  salt  24  hours.  Remove 
from  salt  and  cook  in  salted  water  until  tender.  Drain  and 
fill  pint  jars  with  the  onions.  Cover  with  cold  vinegar  arid 
seal.  —Mrs.  Geo.  Dunham. 

SWEET  CUCUMBER   PICKLES. 

Take  ripe  cucumbers,  cut  lengthwise,  take  out  seeds,  soak  in 
salt  water  24  hours,  then  soak  in  vinegar  and  water  24  hours. 
Drain.  Then  make  a  syrup  of  1  quart  vinegar,  1  pound  sugar, 
1  ounce  stick  cinnamon,  !/2  ounce  cloves,  allspice  (whole),  and 
.a  little  ginger.  Seal  up.  —Mrs.  J.  C.  Wright. 

HYDEN  PICKLE. 

Take  1  gallon  of  cabbage,  1  gallon  of  green  tomatoes,  1 
pmt  of  peppers,  1  quart  of  onions,  sprinkle  with  salt,  drain  over 
ziight.  Then  add  5  tablespoons  mixed  mustard,  2  tablespoons 
ground  ginger,  1  tablespoonful  cinnamon,  1  tablespoonful 
•of  cloves,  1  of  celery  seed,  3  of  turmeric,  and  3  pounds  brown 
sugar.  Mix  well,  cover  with  good  vinegar  and  boil  until 
tender.  —Miss  Metcalfe. 

SPICED  GRAPES. 

Three  pints  seeded  muscat  grapes,  11/2  cups  sugar,  i/4  cup 
of  vinegar.  Spices  to  taste,  using  stick  cinnamoa  and  whole 
«loves.  Put  cloves  and  allspice  in  cheesecloth  bag.  Seed  the 
grapes  and  pour  sugar  over  them,  allowing  them  to  stand 
several  hours.  Place  over  slow  fire  for  15  minutes.  After  that 
boil  moderately,  skimming  often,  until  the  mass  has  sufficiently 
jellied.  Remove  spices  and  seal  while  hot. 

— Mrs.  A.  M.  Brown. 


AZUSA  WOMAN'S  CLUB. 59_ 

CUCUMBER  PICKLES. 

Three  hundred  small  cucumbers,  2  handfuls  raisins,  1  ounce 
white    mustard   seed,    1    ounce    black    mustard    seed,    a    few 
cardamoms,    a    little    fennel    seed,    %   ounce    of    celery   seed 
handful  of  turmeric  berries,  6  or  7  bird  peppers,  1 
mustard  pickle,  1  pound  (or  more  if  desired)  of  brown  sugar. 

— Mrs.  H.  M.  Coulter. 

SPICED  FIGS. 

Wash  and  pierce  with  a  fork  enough  figs  for  2  quarts. 
Place  in  boiling  water  and  cook  till  they  look  clear,  drain  and 
let  stand  while  syrup  is  being  prepared.  Take  2  cups  of  sugar, 

1  cup  water,  M>  cup  vinegar,  1  tablespoon  of  mixed  spices. 
Boil   and  then  "put   in  figs   and   cook   till   thoroughly   done, 
drain  and  let  stand  for  15  or  20  minutes,  when  they  can  be 
replaced  in  syrup  and  cooked  again  and  sealed  in  jars. 

—Mrs.  W.  J.  Wade. 

SWEET  CUCUMBER  PICKLES. 

Pare  ripe  cucumbers.  Remove  the  seeds  and  soft  parts. 
Slice  into  pieces  of  convenient  size  and  drop  into  cold  water 
in  which  a  little  salt  and  a  teaspoon  of  alum  have  been  dis- 
solved and  let  stand  for  several  hours,  or  over  night.  Then 
put  in  hot  water  and  boil  until  soft  enough  to  pierce  with  a 
silver  fork.  Drain  and  prepare  a  syrup  made  of  2  quarts  of 
vinegar  4  pounds  of  sugar  and  whole  cinnamon  and  cloves 
or  ground  spices  tied  in  a  cloth.  Add  prepared  cucumbers 
.and  boil  until  clear.  -Mrs.  Samuel  A.  Ellis. 

PICKLED  FREESTONE  PEACHES. 

Eight  pounds  peaches  cut  in  halves,  not  peeled,  4  pounds 
sugar    1  quart  vinegar,  2  ounces  cinnamon.  2  .ounces  cloves, 

2  ounces  mustard  seed.     Cook   fruit  till  tender.     Boil  down 
syrup  one-half.     Seal.  -Mrs.  W.  R.  Powell 


The  Standard 

Is  Made  in  Los  Angeles   by 

GLOBE  MILLS 


60  HOW  WE  COOK  IN  AZUSA. 


H.  A.  WILLIAMS 
Staple  and  Fancy  Groceries 

Fresh  Fruit  and  Vegetables 

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The  Modern  Grocery 

We  carry  the  Best  in  our  Line. 
Get  your    Ingredients    of   us   and    these 
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Phone  143  Pasadena 


AZUSA  WOMAN'S  CLUB.  61 


Preserves,  Marmalades,  Etc. 


CURRANT  RELISH. 

Currants,  6  pounds;  raisins,  3  pounds;  oranges,  6  pounds; 
sugar,  6  pounds  (less  if  desired).  Chop  the  raisins;  cut  oranges 
in  small  pieces;  stem  currants.  Cook  the  same  as  for  jam, 
"but  rather  soft.  —Mrs.  H.  M.  Coulter. 

PIE  PLANT  CONSERVE. 

One  cup  pie  plant,  1  orange,  pulp,  juice  and  grated  rind, 
1  teaspoon  lemon  juice,  l^  cups  sugar,  ^  cup  of  blanched 
and  sliced  almonds.  Boil  pie  plant,  orange  and  lemon  juice 
together  about  */>  hour,  or  until  pie  plant  is  perfectly  clear. 
'Then  add  sugar  and  let  come  to  boil.  Skim  and  add  nuts.  Let 
boil  up  once  more,  then  put  immediately  in  jars. 

—Mrs.  Robt.  P.  Thaxter. 

FIG  MARMALADE. 

When  canning  fruit,  preserves  or  sweet  pickles,  save  the 
syrup  left  over,  seal  it  and  use  it  in  cooking  figs.  Grapes, 
strawberries  and  cherries  -are  specially  nice  for  this  purpose. 
Peel  the  figs,  then  weigh  and  mash  fine.  To  10  pounds  of  figs 
add  1  quart  fruit  juice  and  boil  hard  1  hour,  stirring  con- 
stantly, then  add  half  as  many  pounds  of  sugar  as  figs  and 
"boil  20  minutes  more.  Seal  it;  or  it  will  keep  in  jelly  glasses. 

—Mrs.  J.  H.  Anderson. 

PINEAPPLE  JELLY. 

One  and  one-half  quarts  of  wetting  all  together 
(scant  measure),  a  scant  pint  of  sugar,  white  and  shell  of  1 
egg,  an  ounce  box  of  Cox's  gelatine,  and  juice  of  1  lemon. 
Soak  gelatine  in  \'->  pint  cold  water  an  hour  or  so.  Open  a  can 
of  pineapple,  strain  off  tbje  juice,  cut  the  pineapple  in  small 
pieces,  put  into  porcelain  saucepan,  pour  on  boiling  water  an,d 
simmer  20  minutes.  Then  skim  out  the  pineapple,  add  sugar, 
gelatine,  lemon,  pineapple  juice  and  white  and  shell  of  the 
egg  to  the  mixture.  Let  this  boil  up  once,  then  set  back  for 
20  minutes  where  it  will  keep  hot,  but  not  boil.  Strain 
through  a  napkin  into  molds  and  set  away  to  cool.  When  cold 
Iceep  it  on  ice  until  hard.  To  be  eaten  fresh.  This  is  very 
'delicious  and  is  especially  good  for  the  sick. 

— Mrs.  James  J.  Ayres. 

CANTALOUPE  PRESERVES. 

Seven  bowls  of  ripe  cantaloupe,  31/.  bowls  of  sugar,  1  full 
cup  of  vinegar,  1  bag  each  cinnamon  and  cloves.  Boil  all  to- 
gether until  preserved.  —Mrs.  H.  C.  Bowers. 


_62 HOW  WE  COOK  IN  AZUSA. 

ORANGE  MARMALADE. 

Six  oranges,  3  lemons  sliced  thin.  Cover  with  4  quarts 
cold  water  and  let  stand  24  hours.  Then  boil  1  hour  and  then 
stand  24  hours  longer.  Then  measure  equal  quantity  sugar  and 
boil  1  hour.  It  will  jelly  almost  as  you  turn  it  into  tumblers. 

—Mrs.  Robt.  E.  Smith. 

GRAPE  MARMALADE. 

Wash  grapes,  pick  over  and  remove  stems.  Separate  pulp 
from  skins  and  put  pulp  in  preserving  kettle.  Heat  to  boiling 
point,  then  cook  slowly  until  seeds  separate  from  pulp ;  rub 
through  sieve.  Return  to  kettle,  add  skins,  add  equal  measure 
of  sugar  and  cook  slowly  30  minutes  or  more,  stirring  occasion- 
ally to  prevent  burning.  Seal. 

CANNED  GRAPES. 

The  most  satisfactory  way  of  canning  grapes  we  have  found 
is  to  pick  ripe  grapes  carefully  from  the  stems  and  fill  self- 
sealing  glass  jars  with  them  (we  use  Economy  jars  and  think 
them  best  made),  using  only  fine,  large,  perfect  grapes.  Those 
that  have  been  crushed  or  of  inferior  size  will  do  for  jelly. 
When  the  jars  are  filled,  having  placed  grapes  in  with  the 
hand  in  order  to  get  them  packed  in  solidly  and  as  many  as 
jar  can  possibly  hold,  pour  boiling  water  over  the  fruit  and 
let  stand,  covered,  for  about  20  minutes,  or  until  the  grapes 
have  become  thoroughly  heated  through ;  then  drain  water  off,. 
having  ready  a  thick  syrup,  boiling  hot,  and  pour  over  the 
grapes,  filling  jars  to  the  brim,  and  seal  at  once.  Grapes  with 
thick,  rather  tough  skin,  such  as  the  Muscat  and  other  varieties,. 
are  suitable  for  canning  this  way.  They  retain  their  shape 
and  color  and  taste  very  much  as  when  fresh  from  the  vines. 

— Mrs.  Leroy  Calvert. 


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AZUSA  WOMAN'S  CLUB.  63 


CAKES 


SPONGE  CAKE. 

Two  cups  of  fruit  sugar,  4  eggs.  Beat  sugar  and  eggs  to- 
gether until  very  light.  Add  to  this  2  cups  of  flour  and  1  tea- 
spoon of  baking  powder,  sifted  together,  and  flavor  to  taste. 
Add  2-3  of  cup  boiling  water.  Beat  thoroughly.  Bake  in 
moderate  oven.  — Nettie  Dingman. 

CREAM  SPONGE  CAKE. 

One  cupful  of  sugar,  2  eggs,  y2  cupful  of  cream,  1  cupful 
of  flour,  1  teaspoonful  of  Royal  baking  powder.  Beat  sugar 
and  eggs  light,  add  the  cream,  and  lastly,  flour  and  powder. 
Very  fine.  —Mrs.  A.  A.  Dodsworth. 

SUNSHINE  CAKE. 

Six  eggs,  1.14  cups  granulated  sugar,  1  cup  flour,  scant  ^j 
teaspoon  cream  tartar,  a  pinch  of  salt  added  to  whites  of  eggs 
before  whipping;  flavor  to  taste.  Sift,  measure  and  set  aside 
flour  and  sugar.  Separate  the  eggs,  putting  the  whites  in  the 
mixing  bowl  and  the  yolks  in  a  small  bowl.  Beat  the  yolks  to 
a  very  stiff  froth,  whip  whites  to  foam,  add  cream  tartar  and 
whip  until  very  stiff.  Add  sugar  to  whites  and  beat  in,  add 
yolks  and  beat  in,  then  flavor  and  beat  in,  then  flour  and  fold 
lightly  through.  Put  in  a  moderate  oven  at  once.  "Will  bake 
in  20  to  40  minutes.  —Mrs.  Geo.  Martens. 

BLACKBERRY  CAKE. 

One  cup  sugar,  %  cup  butter,  3  yolks  eggs,  3  tablespoons 
sour  cream,  1  cup  blackberry  jam,  1  nutmeg,  1  teaspoonful 
cinnamon,  3  whites  of  eggs  beaten  stiff,  I1/*  cups  of  flour,  1 
teaspoonful  of  soda.  —Mrs.  R.  F.  Thaxter. 

POTATO  CAKE. 

Two  cups  sugar,  1  cup  butter,  V2  cup  milk,  4  eggs,  2  cups 
flour,  2  teaspoons  yeast  powder,  1  cup  cooked  mashed  potatoes, 
4  sticks  grated  chocolate,  1  cup  chopped  nuts.  Caramel  frost- 
ing. —Mrs.  J.  R.  Eldred. 

FRUIT  CAKE. 

Five  cups  brown  sugar,  5  cups  flour.  1  cup  sour  cream, 
1  cup  butter,  1  pound  raisins,  1  pound  currants,  1  teaspoon 
soda,  1  teaspoon  cloves,  allspice,  cinnamon.  2  nutmegs,  6  eggs. 

—Mrs.  T.  F.  Heth. 


64 


HOW  WE  COOK  IN  AZUSA. 


Vk 


POUND  CAKE. 

One  pound  flour,  1  light  pounrl  butter,  10  eggs,  1  pound 
sugar,  1  tablespoon  milk,  1  heaping  teaspoon  Royal  baking 
powder.  Cream  butter  and  sugar,  then  add  yolks  1  at  a  time 
and  continue  to  beat.  Then  add  flour  and  milk.  Beat  whites 
until  stiff.  Just  fold  in  baking  powder  last. 

—Martha   J.    Dodsworth. 

LADY  BALTIMORE  CAKE. 

One  cup  butter,  2  cups  sugar  beaten  to  a  cream.  Add  1 
cup  of  milk.  31/2  cups  sifted  flour  mixed  with  2  rounding  tea- 
spoons baking  powder.  Then  add  1  teaspoon  of  vanilla  and 
the  well  beaten  whites  of  6  eggs.  Bake  in  3  layers.  Put  to- 
gether with  the  following  mixture:  3  cups  of  sugar  and  1 
cup  of  waiter  boiled  until  it  spins  a  thread.  Pour  gradually 
on  the  beaten  whites  of  3  eggs.  Beat  until  the  right  con- 
sistency to  spread.  Add  1  cup  chopped  raisins,  1  cup  of 
Chopped  pecan  or  walnut  meats  and  5  figs  cut  in  strips. 

-Mrs.  W.  J.  Cox. 

LIGHTNING  CAKE. 

Butter  size  of  egg.  2  eggs.  Melt  butter  in  cup,  break  in 
eggs  and  finish  filling  cup  with  milk.  Now  take  inixi  ;^  dish, 
sift  1  cup  flour,  1  cup  sugar  and  1  teaspoon  baking  powder 
together.  Into  this  pour  4he  cup  of  liquids.  Stir  until  smooth, 
add  flavoring,  bake  in  2  layers,  adding  any  filling  desired. 

—Mrs.    Otanus    Wright. 

CHOCOLATE  CAKE. 

Butter,  1  cup;  sugar,  V,t>  cups;  eggs,  3;  sweet  milk,  % 
cup;  flour,  2l/2  cups;  cream  of  tartar,  2  teaspoonfuls;  soda, 
1  teaspoonful.  Sift  the  flour.  Bake  in  jelly  pans.  For  the 
icing:  Sugar,  1  cup;  sweet  milk,  %  cup;  chocolate,  '/,  rake; 
lemon  extract,  1  teaspoonful.  Let  boil  until  it  thickens,  so  as 
to  spread  betwen  layers.  —Dora  Kclchum. 

PORK  CAKE. 

One  pound  clear,  fat  salt  pork,  over  which  pour  1  pint 
boiling  water,  1  pint  Orleans  molasses,  1  pound  dark  sugar, 
1  pound  raisins,  1  pound  citron,  1  teaspoonful  soda,  1  la.ble- 
spoonful  each  of  cinnamon,  cloves  and  allspice  and  mare  or  nut- 
meg, 7  coffee  cups  flour.  Bake  3  hours  moderately 

—Mrs.  J.  R.  Bldred. 

WORLD'S   FAIR   CAKE. 

Cream  V-.  cup  butter,  1  cup  sugar.  Add  3  heaping  table- 
spoons unsweetened  chocolate,  3  eggs,  beaten  well,  '/-.  cup 
sweet  milk.  I*/,  cup  flour,  1%  teaspoons  baking  powder.  ~P>ake 
in  layers.  Filling:  Boil  iy2  cups  granulated  sugar  wi  h  6 


AZUSA  WOMAN'S  CLUB. 65 

tablespoons  of  water  until  it  drops  from  the  spoon  in  threads. 
Have  ready  beaten  the  white  of  1  egg  and  pour  the  syrup 
slowly  into  it,  beating  all  the  time.  Flavor  with  vanilla. 

— Mrs.  Leslie  Smith. 

DEVIL'S  CAKE. 

Two  squires  of  Baker's  sweetened  chocolate,  i/o  cup  sweet 
milk,  1/2  cup  sugar,  1  egg,  1  teaspoon  of  vanilla.  Let  boil  until 
thickens,  then  set  aside  to  cool.  3  eggs,  %  cup  butter,  2  cups 
of  sugar,  1  cup  sweet  milk,  21X>  cups  of  flour,  2  teaspoons  baking- 
powder.  Add  dark  part  to  it,  bake  in  3  layers,  put  together 
with  chocolate  icing.  Filling:  Half  teacup  grated  chocolate 
(sweet),  1/2  cup  granulated  sugar,  1  egg,  V->  cup  of  sweet  milk, 
flavor.  Stir  well  and  boil  until  smooth.  When  cool  add  pul- 
verized sugar  until  thick  as  desired  for  filling. 

— Mrs.  Geo.  Martens. 

CHOCOLATE  LOAF. 

3  eggs,  beaten  separately,  l1/^  cups  granulated  sugar,  1/2  cu$ 
butter,  %  cup  sweet  milk,  21/2  cups  flour,  1  teaspoon  cream  tar- 
tar, 1/2  teaspoon  soda,  2  squares  chocolate.  To  the  chocolate 
add  1/2  the  milk  and  stir  over  a  slow  fire  until  thoroughly  dis- 
solved. Add  1/2  ('UP  sugar  and  stir  till  well  mixed.  Then  set 
aside  to  cool.  Sift  flour  once,  then  measure.  Add  soda  and 
sift  3  times.  Cream  butter  and  the  remainder  of  sugar.  Beat 
yolks  to  a  stiff  froth  and  stir  in.  Whip  whites  to  a  foam 
and  add  cream  tartar  and  whip  until  stiff.  Add  the  remainder 
of  the  milk  to  the  chocolate  and  stir.  Add  the  mixture,  then 
the  flour,  and  stir  very  hard.  Add  whites  of  eggs  and  beat  in. 
Bake  slow.  —Mrs.  J.  C.  Wright. 

ONE  EGG  CAKE. 

Break  1  egg  into  a  coffee  cup  (large),  Ihen  fill  the  cup  up 
with  thick  cream.  Add  1  cup  sugar,  1/2  teaspoon  salt.  2-3  tea- 
spoon vanilla  or  lemon,  l1/^  cups  flour  with  1  teaspoon  baking 
powder.  Bake  in  gem  pans.  —Mrs.  Robt.  E.  Smith. 

CAKE  WITHOUT  EGGS. 

Two  cups  buttermilk,  iy2  cups  brown  sugar,  21/-.  cups  flourr 
1/2  cup  raisins,  Vii  cup  walnuts,  small  piece  of  citron  and  lemon, 
1  teaspoon  cinnamon,  %  teaspoon  cloves,  V2  teaspoon  nutmeg, 
1/2  teaspoon  salt,  1  teaspoon  soda,  1  teaspoon  vanilla.  Bake  % 
hour  in  slow  oven.  —Mrs.  W.  A.  Sproul. 

LOAF  CAKE. 

One  coffee  cup  thick  sour  cream,  1  coffee  cup  sugar,  2  tea- 
cups flour,  1/2  teaspoon  soda  sifted  in  flour,  saltspoon  salt,. 
V>  cup  raisins,  V>  cup  chopped  walnuts,  3  eggs.  Bake  in  loaf. 

—Mrs.  J.  T.  Lindley. 


66 HOW  WE  COOK  IN  AZUSA. 

WORLD'S  FAIR  CAKE. 

One-fourth  cup  butter,  %  cup  sugar,  !/•>  cup  milk,  I1/:- 
cups  sifted  Hour,  3  eggs  beaten  separately,  1  teaspoon  baking- 
powder.  J/0  teaspoon  salt.  Boil  together  3  tablespoons  milk, 
3  tablespoons  sugar,  4  tablespoons,  chocolate,  cool  and  add  to 
above.  Bake  in  layers.  Filling:  2  cups  sugar,  y%  cup  milk. 
Let  come  to  boiling  point  and  add  butter  the  size  of  an  egg, 

1  teaspoon  vanilla.     Stir  until  it  thickens  enough  to  spread. 

—Mrs.   John   Hibsch. 

GOLD  CAKE. 

One  cup  of  sugar,  %  of  a  cup  of  butter,  2  cups  of  flour, 
%  of  a  cup  of  water,  the  yolks  of  8  eggs,  1  teaspoonful  baking- 
powder.  —Mrs.  James  J.  Ayres. 

WHITE  LOAF  CAKE. 

One-halt'  nip  butter  and  1  cup  sugar  b'-ateii  1<>  a  cream. 
%  cup  sweet  milk,  l1/^  cups  of  flour.  2  small  teaspoons  baking- 
powdfci*)* Whites  of  4  eggs  beaten  stiff,  added  last.  Flavor  to 
taste.  Bake  in  moderate  oven  in  a  small  square  cake  pan. 
Icing:  4  yolks,  1  cup  powdered  sugar,  flavor.  Beat  till  light 
and  stiff.  —Mrs.  Atkinson. 

GOLDEN  CREAM  CAKE. 

Cream  1  cup  sugar  and  y±  cup  butter.  Add  V-2  cup  sweet 
milk,  the  well  beaten  whites  of  3  eggs,  l1/^  cups  flour,  with: 
y%  teaspoon  soda  and  1  teaspoon  cream  tartar  sifted  writh  it ; 
bake  in  3  deep  jelly  tins.  Cream  filling :  Beat  the  yolks  of  eggs 
add  P/IJ  tablespoons  corn  starch,  1  cup  sugar,  %  cup  swreet 
milk,  and  small  lump  of  butter.  Cook  in  double  boiler  till 
thick.  Let  cool  and  spread  between  layers.  Flavor  to  suit. 

-Mrs.  L.  P.  Mattatall. 

GERMAN  FRUIT  CAKE. 

One  pound  butter,  1  pound  sugar,  1  pound  flour  (browned) r 

2  pounds  raisins,  2  pounds  currants,  1  pound  citron.  1  dozen- 
eggs,   1   teaspoonful   cinnamon,   1    teaspoonful   nutmeg    1    tea- 
spoonful  soda  dissolved  in  1   glass  of  brandy.  1   pint  whisker, 
1  pint  port  wine.     Cut  fruit  and  soak  in  whiskey  and  wine. 
From  a  German  cooking  school.       —Mrs.  Robt.  F.  Thaxter. 

VANITY  CAKE, 

One  and  one-half  cups  sugar,  y%  cup  butter,  y%  cup  sweet 
milk,  1^2  cups  flour,  1/2  cup,  corn  starch,  1  teaspoon  baking- 
powder,  whites  of  6  eggs.  Beat  sugar  and  butter  to  a  cream, 
add  milk  and  corn  starch,  sift  baking  powder  and  flour  to- 
gether and  add  then  the  well  beaten  whites  of  eggs.  Flavor  to 
suit  taste,  bake  in  two  layers,  putting  frosting  between  and  on 
top.  —Mrs.  L.  P.  Mattatall. 


AZUSA  WOMAN'S  CLUB. 67_ 

EGOLESS  CAKE. 

One  cup  white  sugar,  i/3  cup  butter,  1  cup  sour  milk,  1 
small  teaspoon  soda  in  milk,  1  teaspoon  cinnamon,  y2  tea- 
spoon cloves,  2  cups  flour,  1  cup  raisins  seeded  and  chopped, 
1  cup  currants.  Mix  and  bake  1  hour  in  moderate  oven. 

— Mrs.  A.  R.  Bryan. 

SPICE  CAKE. 

1  cup  sugar,  2  eggs,  1  cup  molasses, _y2  cup  butter,  1  cup 
cold  coffee,  1  teaspoont'uJ  soda  (level),  1  teaspoonful  cloves. 
1  teaspoonful  .  cinnamon,  1  teaspoonful  allspice,  1  nutmeg, 
1  cup  nuts  (chopped),  y2  pound  raisins  (chopped),  V-2  pound 
currants,  flour  until  real  stiff.  Mix  soda  with  coffee  and' 
molasses.  Bake  in  slow  oven  %  hour.  Mrs.  I.  D.  Roach. 

HOT  WATER  CAKE. 

One  cup  sugar,  ]  cup  flour,  2  eggs  less  the  white  of  1,  pinch 
of  salt,  2  level  teaspoons  baking  powder  sifted  3  times  with 
flour.  Beat  egg  yolks  with  sugar.  Add  flour  an«l  white  of 
egg  beaten  stiff.  Mix  all  together  and  add  l/o  CUP  boiling  water 
last.  Flavor  to  taste.  Use  white  of  eggs  for  frosting. 

-Mrs:  M.  A.  Judd. 

ICE  CREAM  CAKE. 

Take  3  cups  of  sifted  flour,  2  cups  of  white  sugar,  y2  cup 
butter,  1  cup  ice  water,  whites  of  4  eggs.  Cream  butter  well, 
add  water  and  flour,  put  half  the  sugar  in  this,  beat  whites 
of  eggs  and  add  the  rest  of  the  sugar  in  the  eggs.  Lastly, 
add  2  teaspoonfuls  of  baking  powder,  mixed  well,  in  about 
1  tablespoonful  flour.  One  teaspoonful  vanilla. 

—Mrs.  H.  R.  Bierbower. 

MOCHA  CAKE. 

Two  eggs  well  beaten,  1  cup  of  sugar  gradually  beaten  in 
1  cup  of  flour.  Add  at  last  1/2  cup  of  boiling  hot  milk,  1  tea- 
spoonful  baking  powder.  Bake  in  2  layers.  Filling :  *4  CUP  °f 
butter  creamed,  1  heaping  cup  of  confectioner's  sugar  creamed 
with  butter,  2  tablespoons  strong  coffee,  2  teaspoonfuls  cocoa, 

1  teaspoon! nl  vanilla.  —Miss  Bradley. 

A   PRIZE   CAKE. 

Two-thirds  cup  of  butter  beaten  to  a  cream   2  cups  of  gran- 
ulated sugar,  1  cup  of  milk,  whites  of  8  eggs,  3  cups  of  flour, 

2  heaping  teaspoonfuls  baking  powder:     Af'er  butter  has  been 
beaten  to  a  cream,  add  sugar  and  cream  them  together,  adding1 
milk  during  the  process  of  creaming,  then  add  the  flour,  and 
last,  finely  beaten  whites  of  eggs.    Have  everything  in  read- 
iness before  beginning  to  make  cake.     Sift  the  flour,  then  re- 
turn to  sifter  3  even  CL.  +>'ils.     There  will  be  a  small  quantity 


68 HOW  WE  COOK  IN  AZUSA. 

over.  Into  this  put  the  baking  powder  and  mix  it  with  the 
flour,  leaving  this  in  a  covered  cup  until  just  as  you  put  the 
flour  into  the  cake,  then  add  to  sifter.  Have  whites  of  eggs 
beaten  and  in  a  cool  place  until  needed.  Beat  cake  well 
before  putting  in  eggs,  then  fold  them  in.  Have  pans  greased 
with  pure  lard,  with  paper  fitted  in  each  pan  adds  much  to  fine 
quality  of  cake.  Use  good  lemon  and  vanilla  extract,  i/2  tea- 
spoonful  of  each.  This  cake  can  be  made  in  four  layers; 
with  any  desired  tilling.  When  exhibited  at  a  county  fair  in 
Illinois  it  was  covered  with  a  beautiful  snowy  icing  which 
was  made  as  follows:  1  cup  of  granulated  sugar,  cold  water 
enough  to  wet  sugar;  boil  until  it  threads.  Let  stand  about 
1/2  minute,  then  pour  very  slowly  over  the  beaten  whites  of 
2  eggs,  beating  briskly  all  the  time  syrup  is  being  poured. 
Beat  until  cold.  Add  the  juice  of  y2  lemon  into  the  icing, 
which  makes  it  snowy  white  arid  gives  it  the  taste  of  lemon  ice.. 

— Mrs.   Leroy   Calvert. 

WHITE  LOAF. 

Whites  of  8  eggs,  2  cups  powdered  or  a  big  cup  and  a  half 
of  granulated  sugar,  !/•>  cup  butter,  %  cup  milk,  3  cups  flour, 
2  teaspoons  baking  powder.  Cream  butter  and  sugar,  add 
milk,  then  beaten  whites  of  egg,  then  flour,  stirring  hard. 
After  this  has  been  in  hot  oven  5  minutes,  open  door  and  leave 
it  2  or  3  minutes  and  close.  Repeat  3  times  and  bake  until' 
done.  —Mrs.  R,  F.  Thaxter. 

CHOCOLATE  LOAF  CAKE. 

One  and  one-half  cups  sugar,  ^  cup  butter.  1  cup  milkr 
2J/i>  cups  flour  (level),  2  teaspoons  baking  powder,  2  eggs  (or 
4  yolks),  1-3  cake  Baker's  chocolate  melted  and  stirred  into 
the  butter  and  sugar.  The  flour  should  be  sifted  first,  then 
measured  and  scraped  off  with  a  knife  even  at  the  top  of  cup. 
The  half  cup  of  flour  should  come  up  only  level  with  the  half 
cup  line.  Bake  in  moderate  oven.  — Mrs.  W.  J.  Wade. 

HEBRON  CAKE  (CONNECTICUT). 

Sugar,  2  cups;  butter,  1  cup;  eggs,  2;  milk,  1lbip;  soda,  1 
teaspoon ;  chopped  raisins,  1  pound ;  1  nutmegil  3ups  flour. 


Cream  butter,  sugar  and  eggs.  Dissolve  soda  in  milk  and  add 
alternately  with  flour,  lastly,  nutmeg  and  raisins.  Bake  slowly 
for  an  hour  or  a  trifle  longer.  —Mrs.  H.  M.  Coulter. 

COFFEE  CAKE. 

Two  cups  sugar,  1  cup  butter,  1  cup  milk,  5  eggs,  1  cup- 
strong  coffee,  2  teaspoons  cinnamon,  2  teaspoons  cloves,  l/-> 
nutmeg,  1  cup  chopped  raisins,  1  cup  currants,  citron,  1  pound! 
English  walnuts,  3  teaspoon  soda,  3  cups  flour. 

— Mrs.    W.    A.    Davis. 


AZUSA  WOMAN'S  CLUB. 69_ 

SNOW  CAKE. 

One  cup  of  sugar,  i/o  cup  butter,  iy2  cups  flour,  J/2  cup 
corn  si  arch,  2  teaspoons  baking  powder  and  y2  cup  milk. 
Beat  whites  of  3  eggs  stiff  and  add  last.  Bake  in  loaf  or 
layers.  —Mrs.  J.  W.  Gal  vert. 

FAVORITE  NUT  CAKE. 

Two  cups  granulated  sugar,  1/2  cup  butter,  add  4  eggs 
beaten  to  a  froth,  1  cup  sweet  milk,  2  teaspoons  baking  powder 
sifted  into  3  cups  of  flour,  2  cups  of  chopped  walnuts.  Flavor 
with  teaspoon  lemon.  —Mrs.  Robt.  E.  Smith. 

APPLE  SAUCE  CAKE. 

Unsweetened  apple  sauce,  1  cup;  soda,  1  teaspoon;  sugar. 
1  cup ;  butter,  !/o  cup ;  raisins,  1  cup ;  flour,  1%  cups,  cinnamon 
1  teaspoon;  cloves,  1  teaspoon,  pinch  of  salt.  Bake  1  hour. 

— Mrs.  H.   M.    Coulter. 

NUT  CAKE. 

One  cup  of  butter,  2  cups  of  sugar,  3  cups  of  sifted  flour, 
4  eggs  (whites  and  yolks  beaten  separately),  2  teaspoons  of 
baking  powder,  1  cup  of  water,  2  cups  chopped  walnut  kernels, 
1  cup  see.ded  raisins.  Add  nuts  arid  raisins  the  last. 

— Mrs.  James  J.  Ayres. 

ANGEL  CAKE. 

"Whites  of  8  large  or  9  small  eggs,  P/4  cups  granulated 
sugar,  1  level  cup  sifted  flour,  !/•>' teaspoon  cream  tartar,  pinch 
of  salt  added  to  eggs  before  beating.  Flavor  to  taste.  Sift 
sugar  and  measure,  sift  flour  3  times  and  measure.  Whip 
eggs  with  salt  to  a  foam,  add  cream  of  tartar  and  whip  till  very 
stiff.  Add  sugar  and  beat  in,  then  flavoring  and  beat.  Sift 
in  flour  and  fold  in  lightly,  stirring  as  little  as  possible.  Put 
lightly  in  the  baking  tin,  bake  in  moderate  oven  40  minutes. 

—Mrs.  W.  J.  Wade. 

SILVER  CAKE. 

One-half  cup  of  butter,  3  cups  of  sifted  flour,  2  cups  sugar, 
%  of  a  cup  of  water  or  milk,  the  whites  of  8  eggs,  2  tea- 
spoonfuls  of  baking  powder.  Flavor  with  almond  extract. 

— Mrs.  James  J.  Ayres. 

\.\      5  ^^ 
LEMON  JELLY  CAKE. 

One  cup  of  sugar.  1  scant  V->  cup  of  butter,  2-3  of  a  cup  of 
cold  water.  1  egg,  2  cups  of  flour,  2  teaspoonfuls  of  baking 
powder.  Bake  in  layers  and  fill  with  jelly.  Jelly  filling: 
The  grated  rind  and  juice  of  1  lemon.  Add  1  cup  of  sugar  and 
]  egg.  Beat  thoroughly  and  boil  in  double  boiler  till  cooked. 
Spread  when  cool.  —Mrs.  Granville. 


_70 HOW  WE  COOK  IN  AZUSA. 

ALMOND  CREAM  CAKE. 

.  On  beaten  whites  of  10  eggs  sift  1 '/j  cups  pulverized  sugar 
and  a  goblet  of  flour,  through  which  has  been  sifted  1  teaspoon 
cream  tartar;  stir  very  gently.  Cream :  ya  pint  sweet  cream, 
yolks  of  3  eggs,  1  teaspoon  pulverized  sugar,  1  teaspoon  corn 
starch.  Dissolve  starch  with  a  little  milk;  beat  yolks  and 
sugar,  boil  cream  and  stir  ingredients  as  for  any  cake  filling, 
only  a  little  thicker.  Blanch  and  chop  fine  y2  pound  almonds; 
stir  into  cream.  Put  together  like  jelly  cake  while  icing  is 
••soft.  — Mrs.  F.  A.  Carpenter. 

NEAPOLITAN  CAKE. 

Black  part:  1  cup  brown  sugar,  2  eggs,  y2  cup  of  butter, 
%  cup  molasses,  y2  cup  strong  coffee,  2%  cups  flour,  1  cup 
raisins,  1  of  currants,  a  teaspoon  each  of  soda,  cinnamon  and 
cloves,  and  y2  teaspoon  of  mace.  White  part:  2  cups  sugar, 
y2  cup  butter,  1  milk,  21/4  of  flour,  1  corn  starch,  whites 
of  4  eggs,  small  teaspoon  cream  tartar.  Make  frosting  of 
whites  of  2  eggs  to  put  between  the  layers. 

—Mary  E.  Thompson. 

DELICATE  CAKE. 

Cream  together  y2  cup  of  butter  and  2  cups  of  sugar.  Add 
]  cup  of  milk,  2y2  cups  of  flour  sifted  with  1  teaspoonful  of 
baking  powder.  Mix  thoroughly,  then  add  the  whites  of 
4  eggs  whipped  to  a  stiff  froth.  Put  these  ingredients  to- 
gether with  care,  bake  in  3  layers  and  put  marshmallow  filling 
between.  Marshmallow  filling:  1  pound  pulverized  sugar, 
1  tablespoon  (heaping)  of  granulated  gelatine  dissolved  in 
%  cup  of  boiling  water.  Pour  this  over  the  sugar  and  beat 
y2  hour.  Flavor  to  taste.  Let  stand  until  it  commences  to  get 
solid,  then  spread  on  layers.  —Mrs.  J.  C.  Twitchell. 

CARAMEL  FILLING  FOR  WHITE  CAKE. 

Three-fourths  cup  of  sugar,  y2  cup  of  butter,  1  egg,  the 
juice  and  half  the  grated  rind  of  one  lemon,  1  teaspoonful  of 
nutmeg,  y2  cup  of  boiling  water.  Cream  the  butter  and  sugar 
and  beat  in  the  egg.  whipped  light,  add  lemon  and  nutmeg, 
beat  hard,  then  add  water.  Put  in  double  boiler  until  the  sauce 
is  very  hot,  but  not  boiling.  Stir  constantly. 

— Mrs.    Granville, 

LEMON  SAUCE. 

Two  cups  sugar  (1  white  and  1  brown),  1  cup  milk,  butter 
size  of  egg,  1  tablespoon  each  of  lemon  and  vanilla,  1  cup  finely 
cut  citron,  raisins  and  candied  cherries.  Boil  sugar,  milk  and 
butter  till  almost  candy.  Just  before  taking  off,  stir  in  lemon, 
vanilla,  citron,  cherries  and  raisins.  Put  between  layers  of 
-white  cake.  — Mrs.  I.  D.  Roach. 


AZUSA  WOMAN'S  CLUB. 71 

"T&ELLESLEY  FUDGE  CAKE." 

(Miss   Rogers'   Recipe   That  Captured  Her  Multi-Millionaire 

Husband) . 

Take  1  cup  sugar,  2-3  cup  butter,  3  eggs,  1  cup  milk,  21/£ 
cups  flour,  1  heaping  teaspoonful  of  baking  powder,  %  cup 
of  chocolate,  %  cup  of  English  walnuts,  broken  up  coarsely, 
•cream  the  butter  and  sugar  together,  add  the  cup  of  milk  and 
then  stir  in  lightly  the  flour,  in  which  the  heaping  spoonful  of 
baking  powder  has  been  sifted.  Then  stir  in  the  chocolate, 
•which  has  been  dissolved  by  placing  in  a  cup  and  setting  in 
hot  water.  Add  the  nuts  and  lastly  the  eggs,  which  should  be 
bea'  en,  whites  and  yolks  separately.  The  fudge  frosting 
should  be  made  as  follows :  IVk  tablespoons  of  butter,  1/2  cup 
unsweetened  powdered  cocoa,  li/4  cups  confectioner's  sugar, 
a  few  grains  of  salt,  14  cup  milk,  i/2  teaspoonful  vanilla.  Melt 
butter,  add  cocoa,  sugar,  salt  and  milk.  Heat  to  boiling  point 
.and  boil  about  8  minutes.  Remove  from  fire  and  beat  until 
creamy.  Add  vanilla  and  pour  over  cake  to  depth  of  K  inch. 

DRIED  APPLE  CAKE. 

One  and  a  half  cups  dried  (tart)  apples,  stewed,  sweetened 
and  run  through  a  sieve,  1  cup  sugar,  21/-  cups  flour,  butter 
size  of  an  egg,  1  teaspoon  cinnamon,  ^  teaspoon  cloves,  2 
small  teaspoons  soda  dissolved  in  a  little  water,  pinch  of  salt. 
Stir  sugar  and  butter  to  a  cream.  Add  warm  apple  sauce, 
flour  and  spices;  beat  well.  Add  soda,  pour  in  pans,  let  stand 
10  minutes,  then  bake.  Put  together  wilh  icing  made  by 
boiling  Vi>  cup  walnuts  mea+s  (broken)  with  the  sugar.  Flavor 
wi:h  almond.  —Mary  E.  Thompson. 

ICING. 

To  3  tablespoons  rich  cream  add  enough  powdered  sugar 
1<>  spread  well.  Flavor  with  vanilla.  Delicious,  easily  made, 
mid  never  crumbles  or  breaks  from  cake.  Is  also  a  good 
fondant  for  candy.  —Mrs.  J.  H.  Anderson. 

APPLE  FILLING  FOR  LAYER  CAKE. 

Grate  2  apples,  rind  and  juice  of  1  lemon,  1  egg,  cup  of 
•sugar,  small  lump  of  butter,  cook  slowly. 

-Mrs.   C.   H.   Lee. 

ICING. 

Beat  whi'es  of  two  eggs  until  stiff  and  pour  over  them 
a  syrup  made  of  2  cups  of  sugar  boiled  in  a  little  water  until 
thick.  Beat  until  smooth  and  white  and  spread  over  cookies 
and  cakes.  -Mrs.  W.  W.  Bentley. 


72  HOW  WE  COOK  IN  AZUSA. 


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AZUSA  WOMAN'S  CLUB.  73 


Doughnuts,  Cookies  and  Small  Cakes 


MARGUERITES. 

(My  own  way  of  making  them). 

Take  of  pulverized  sugar,  2  cups;  shredded  walnut  meats, 
%  cup;  vanilla  to  suit.  Stir  this  all  up  with  some  nice  thick 
cream  (condensed  milk  is  good  if  you  have  no  cream).  Mix 
in  cream  until  it  is  thin  enough  to  spread  easily  on  crackers. 
The  best  and  nicest  are  the  Saratoga  wafers  or  Cupid  Chips, 
"but  ordinary  square  ones  are  good.  Spread  thin  and  lay  on 
table  to  harden,  which  will  be  in  about  10  minutes.  Then 
I  would  advise  you  to  lock  them  up  if  you  have  a -boy  in  the 
house,  that  is,  if  you  desire  to  have  any  left. 

—Mrs.  M.  J.  Coffin. 

SCOTCH  OAT  CAKES. 

Two  eggs  well  beaten,  1  cup  sugar,  3  cups  rolled  oats,  1 
tablespoon  butter,  2  teaspoonfuls  baking  powder.  Mix  and 
drop  from  a  teaspoon  on  baking  pan,  allowing  room  for  spread- 
ing. —Mrs.  E.  W.  Stewart. 

GINGER  SNAPS. 

One  cup  sugar,  1  cup  molasses,  %  cup  butter,  i/2  cup  lard, 

1  tablespoon  ginger,  1  teaspoon  soda,  flour  to  make  stiff  dough. 
Make  into  small  balls  arid  place  1%  inches  apart  in  pan  and 
bake.  —Mrs.   T.   P.   Heth. 

COFFEE  CAKE. 

One  cup  brown  sugar,  1/2  cup  butter,  y2  cup  of>cold  coffee, 

2  eggs.  11/2  cups  flour,  1%  teaspoons  baking  powder,  spices  to 
taste,  and  1/2  cup  of  raisins.  —Mrs.  M.  A.  Fuller. 

CREAM  PUFFS. 

One  cup  hot  water,  !/2  cup  of  butter;  boil  the  water  and 
butter  together  and  stir  in  a  cupful  of  dry  flour  while  boiling; 
when  cool,  add  3  eggs,  not  beaten;  mix  well;  drop  by  the 
tablespoonfuls  on  buttered  tins ;  bake  in  a  quick  oven  25  min- 
utes. This  makes  12  puffs.  Cream  for  the  puffs:  1  cup  of 
milk.  y2  cup  sugar,  1  egg,  3  tablespoonfnls  of  flour;  beat  the 
eggs  and  sugar  together,  add  the  flour  and  stir  in  the  milk 
while  boiling;  flavor  with  vanilla.  When  puffs  are  cool,  open 
and  fill  with  cream.  -Mrs.  F.  L.  Clark. 

MOLASSES  CAKE  WITHOUT  SHORTENING. 

Bring  to  a  boil  1  cup  of  molasses,  stir  in  1  tablespoon  soda, 
pour  it  while  foaming  over  1  cup  sugar,  1  egg,  1  tablespoon 


74 HOW  WE  COOK  IN  AZUSA. 

of  ginger.  Then  add  1  tablespoon  of  vinegar,  flour  to  make 
stiff.  If  they  run,  make  stiffer.  Try  a  few  first.  I  usually 
make  a  double  dose.  Try  and  see  if  you  do  not  like  them 
better  than  with  shortening.  They  are  just  as  good  after 
three  months  if  kept  in  tins.  —Mrs.  Robert  Oscar. 

LITTLE  WALNUT  CAKES. 

Whites  of  3  eggs,  1  cupful  pulverized  sugar,  1  cupful  nuts 
chopped  fine.  Beat  whites  of  eggs  to  stiff  froth,  add  sugar  and 
nuts.  Drop  by  teaspoonfuls  on  buttered  tins  and  bake  slowly. 

— Jean  McNair. 

LEMON   SNAPS. 

One  large  cup  of  sugar,  a  little  more  than  1/2  cup  of  butter, 

2  eggs,  2  tablespoonfuls  of  hot  water,  1/2  tc;ispoonful  of  soda. 
Flovor  with  lemon  and  roll  very  thin.         —.Mrs.  F.  L.  Clark. 

GINGER  SNAPS. 

One  cup  molasses,  1  cup  shortening,  1  cup  brown  sugar, 
1/2  cup  water,  2  teaspoons  each  of  ginger  and  cinnamon,  1/2 
teaspoon  cloves,  2  tablespoons  vinegar,  flour. 

—Mrs.  A.  R.  Heald. 

DOUGHNUTS. 

One  egg  beaten  light,  1  cup  of  sugar,  1/2  teaspoon  of  salt, 
1/2  teaspoon  nutmeg.  Take  1-3  cup  sour  cream,  filling  the  cup 
running  over  with  sour  milk.  Dissolve  a  level  teaspoon  of 
soda  in  a  little  cold  water  and  add  to  sour  milk  and  other  in- 
gredients. Then  stir  in  flour,  to  which  has  been  added  1 
teaspoon  baking  powder.  Make  stiff  enough  to  roll  out.  Fry 
in  deep  fat.  — Mrs.  Asa  Hall. 

RAISED  DOUGHNUTS. 

Two  cups  of  bread  sponge,  2  eggs.  1  cup  sugar,  1  heaping 
tablespoon  lard.  Put  all  in  the  sponge  and  mix  in  loaf,  leaving 
quite  soft.  Let  raise,  then  make  in  shape  to  fry.  then  l«'t  mise 
again,  then  fry.  —  Mrs.  W.  W.  Heth. 

DOUGHNUTS. 

One  quart  flour,  1/2  pint  sweet  milk,  1  cup  sugar.   1   egg, 

3  teaspoons  baking  powder,   %   teaspoon  salt,   1   tablespoon 
lialf  lard  and  half  butter.     Mix  all  the  dry  ingredients  together, 
then  stir  the  egg  into  the  milk.     Mix  like  biscuit  and  fry  in  hot 
lard.  —Mrs.  E.  W.  Stewart. 

EXCELLENT  COOKIES. 

One  cup  butter,  11/2  cups  sugar,  3  eggs,  1/0  c'up  sour 
«ream.  1  cup  chopped  raisins,  li/2  cups  chopped  walnuts.  1 
teaspoon  vanilla.  V>  teaspoon  salt,  1  teaspoon  soda.  Flour  to 
mix  soft  dough.  — Jennie  Baker. 


AZUSA  WOMAN'S  CLUB. 75_ 

COOKIES. 

One  cup  butter,  1  cup  of  sugar,  2  cups  of  flour,  1  tablespoon 
milk,  2  eggs,  2  teaspoons  of  baking  powder,  and  flavoring  to 
taste.  Cream  the  butter  and  sugar,  add  the  milk  and  eggs 
beaten  light.  Then  add  the  flour  and  enough  more  to  roll  out 
if  necessary.  Roll  a  little  at  a  time  and  cut  out.  Bake  in 
•quick  oven.  —Mrs.  M.  A.  Fuller. 

FRUIT  COOKIES. 

Three  eggs,  1  cup  butter,  iy2  cups  sugar,  1  teaspoon  cinna- 
mon, 1  teaspoon  allspice,  1  teaspoon  cloves,  1  cup  chopped 
raisins  and  a  little  citron.  —Mrs.  Harry  Raney. 

CHRISTMAS  COOKIES. 

One  pound  butter?  2  pounds  brown  sugar,  1  cup  buttermilk, 

1  teaspoonful  of  soda,  1  cupful  of  powdered  coriander  seed, 
some  mixed  spices.     Mix  in  a  stiff  dough  and  roll  out  thin. 
Bake,  place  in  an  earthen  jar,  where  they  will  keep  6  months. 

—Mrs.  J.  R.  Eldred. 

CREAM  COOKIES. 

Half  pound  of  butter,  1  pint  of  cream,  enough  flour  for  a 
dough  which  can  easily  be  worked  by  the  hands.  Cream  the 
butter,  then  add  the  cream,  then  the  flour.  Put  in  a  cool  place 
•over  night.  Roll  out  thin  and  form  in  figures  "8V  about  2 
or  3  inches  long.  Then  roll  through  sugar  and  bake  in  an  / 
ungreased  pan.  — Mrs.  Katz. 

FRUIT  COOklES. 

One  cup  butter.  1  cup  sugar,  3  eggs,  1  tablespoon  thick 
sweet  cream,  1  pound  currants,  washed  and  thoroughly  dried, 

2  cups  flour,  2  teaspoons  baking  powder,  flavor.     Add  flour 
for  soft  dough.  -Mrs.  T.  F.  Heth. 

OATMEAL  COOKIES. 

Four  teacups  of  oatmeal,  3  teacups  of  flour,  2  teacups  of 
sugar,  2  teacups  of  seeded  raisins,  2-3  teacup  of  butter,  1  tea- 
spoon of  cinnamon,  1  teaspoon  of  soda  in  %  cup  of  water, 

3  eggs,  and  a  pinch  of  salt.  —Mrs.  W.  W.  Heth. 

HERMITS  OR  FRUIT  COOKIES. 

Two  cups  brown  sugar,  1  cup  butter,  2  eggs,  1  cup  raisins 
chopped,  1  cup  currants,  1  teaspoon  soda,  1  teaspoon  cinnamon, 
1  teaspoon  cloves,  14  cup  warm  water,  flour  to  mix  soft. 
Sprinkle  sugar  on  top  and  bake.  —Mrs.  I.  D.  Roach. 

MOLASSES  COOKIES. 

One  cup  of  sugar.  1  cup  of  molasses,  1  cup  sour  milk,  1  cup 
of  shortening,  yolks  of  2  eggs,  2  teaspoonfuls  of  ginger,  1 
teaspoonful  of  soda.  —Mrs.  W.  W.  Bentley. 


76 HOW  WE  COOK  IN  AZUSA. 

COOKIE  RECIPE. 

One  egg,  l1/^  cups  sugar,  I  cup  of  lard,  2  teaspoonfuls 
baking  powder,  a  little  salt,  a  little  soda,  1  cup  sweet  milk, 
flour  to  mix  into  a  dough.  Use  any  flavor  desired. 

P.  S.  A  little  salt.  I  use  about  1/2  teaspoon  and  about  !/4 
teaspoon  of  soda.  You  use  this  because  the  lard  has  no  salt. 

— Mrs.  Altena  Wolgamot. 

TENNIS  COOKIES. 

Two  eggs,  1  cup  butter,  1  cup  sugar,  Va  teaspoon  of  soda  in 
%  cup  sweet  milk,  spice  or  vanilla  and  flour  to  roll  thin.  To 
be  successful,  take  small  amount  of  dough  at  one  time  and  roll 
until  you  can  see  the  board  through  the  dough.  The  soda 
prevents  the  cookie  from  wrinkling  as  it  bakes. 

—Mrs.  E.  Vehslage  Rice. 

IDA  MAE  COOKIES. 

Two  cups  sugar,  1  cup  butter,  4  eggs  not  beaten,  4  cups 
flour,  3  teaspoons  baking  powder,  2  teaspoons  vanilla.  Chop- 
ped nuts  may  be  added  if  desired.  —Mrs.  Harry  Raney. 

OATMEAL  COOKIES. 

Three-fourths  cup  butter,  1  cup  sugar,  1  cup  chopped 
raisins,  1  cup  chopped  nuts,  2  cups  oatmeal,  2  eggs  not  beaten, 
1  teaspoon  cinnamon,  1  teaspoon  salt,  %  teaspoon  soda  in  2 
cups  flour.  Cream  butter  and  sugar,  add  eggs,  cinnamon, 
salt  and  rolled  oats.  Stir  w^ll.  Add  raisins,  nuts  and  flour. 
Stir  well  and  drop  in  greased  pans.  Bake  20  minutes.  . 

— Mrs.  Percy  Jackson. 

SOFT  GINGERBREAD. 

One  cup  sugar,  1  cup  New  Orleans  molasses,  Va  cup  butter, 
%  cup  lard,  1  cup  boiling  water  in  which  2  level  teaspoons 
soda  have  been  di?T< 1T  ed,  3  cups  sifted  floir'r,  1  teaspoon  each 
of  cinnamon  and  ginger.  —Mrs.  Lawson  M.  La  Fe'ni. 

GINGERBREAD. 

One  cup  sour  cream,  1  cup  sugiir,  \'-_>  cup  molasses,  2  eggs, 
1  even  leaspoon  ginger,  1  rounded  teaspoon  soda,  Vi>  teasnooon 
cinnamon,  i/4  teaspoon  cloves,  ]/4  teaspoon  maee,  about  3  cups 
flour.  —Mrs.  P.  C.  Daniels. 

GINGER  BREAD. 

Two-thirds  cup  molasses,  2-3  cup  sugar  (brown),  1  cup 
sweet  milk,  1  teaspoonful  saleratus,  1  teaspoonful  cream  tartar, 
1  teaspoonful  ginger,  "1/2  teaspoonful  salt,  21/2  eupfuls 
flour.  This  makes  fine  ginger  bread.  Original  recipe  of  Hor- 
acio  Raffo,  pastry  cook  of  Palace  Hotel,  San  Francisco. 

— Mrs.  Chase. 


AZUSA  WOMAN'S  CLUB. 77 

NEW  YORK  GINGER  BREAD. 

Cream  1  cup  of  butter.  Add  to  it  1  cup  of  sugar.  4  eggs, 
yolk  and  whites  beaten  separately,  4  cups  of  flour,  1  teaspoon 
of  cinnamon,  1  teaspoon  of  ginger.  Then  in  another  dish  mix 
1-  cup  of  sour  milk  with  one  cup  of  molasses,  2  teaspoons  of 
soda  dissolved  in  2  tablespoons  of  hot  water,  1  teaspoon  of  salt. 
Then  turn  this  int.-)  the  other  and  mix  well.  Bake  slowly. 

—Mrs.  Helen  Mitchell. 

OATMEAL  COOKIES. 

Three-fourths  cup  butter,  1  cup  sugar,  2  eggs  (not  beaten), 
1  teaspoon  cinnamon,  salt,  2  cups  oatmeal,  1  cup  chopped  rai- 
sins, %  teaspoon  of  soda  stirred  into  2  cups  of  flour.  Take 
small  lumps  in  fingers  and  pat  in  pan. 

—Mrs.  W.  R.  Powell. 

HOT  WATER  GINGERBREAD. 

One  cup  molasses,  ]/2  cup  boiling  water,  21/4  cups  flour, 
1  teaspoon  soda,  1%  teaspoons  ginger.  1  teaspoon  salt,  4  table- 
spoons melted  butter.  Add  water  to  molasses.  Mix  and  sift 
dry  ingredients,  combine  mixtures,  add  butter  and  beat  vigor- 
ously, pour  into  buttered  pan  and  bake  25  minutes  in  a  moder- 
ate oven.  —Mrs.  L.  P.  Mattatall. 

GINGERBREAD. 

One  cup  molasses,  l1/^  teaspoons  soda,  1  cup  sugar,  2\fa 
cups  flour,  1/2  teaspoon  salt,  1  egg,  V-2  cup  butter,  1  cup  boiling 
water,  1  teaspoon  ginger,  1  teaspoon  cinnamon,  1  teaspoon 
cloves,  1  cup  raisins  or  1/2  cup  chopped  nuts.  Mix  molasses  and 
soda  well.  Add  dry  ingredients  sifted,  then  well  beaten  egg, 
melted  butter  and  boiling  water  lastly.  — Mrs.  A.  R.  Heald. 

SOFT  GINGERBREAD. 

Two  eggs,  1  cup  butter,  1  cup  sugar,  1  cup  molasses,  1 
cup  buttermilk,  1  tablespoon  soda,  3  cups  flour,  1  teaspoon  gin- 
ger. —Mrs.  E.  W.  Stewart. 

SOFT  GINGERBREAD. 

One  and  a  half  cups  Orleans  molasses,  %  cup  brown  sugar, 
1/2  cup  butter,  1/2  cup  water,  1  teaspoon  soda,  1  teaspoon 
allspice,  1/2  teaspoon  ginger,  1  apple  sliced  fine,  3  cups  flour. 
Heat  sugar,  molasses,  spices  and  shortening  together,  then  add 
water  and  flour  with  soda  sifted  in  it.  Bake  in  bread  pans  in 
moderate  oven.  —Mary  B.  Thompson. 

SOFT  GINGERBREAD. 

One  cup  butter,  1  cup  sugar,  1  cup  molasses,  1  cup  sour  milk, 
4  eggs,  2^/2  cups  flour,  1  teaspoon  cinnamon,  1  teaspoon  nutmeg, 
1  teaspoon  ginger,  2  teaspoons  soda.  Bake  in  deep  tins  from 
45  minutes  to  1  hour.  —Mrs.  Otanus  Wright. 


78 


HOW  WE  COOK  IN  AZUSA. 


SOFT  GINGERBREAD. 

One-half  cup  sugar,  1  heaping  tablespoon  butter,  i/£  cup 
molasses,  %  teaspoon  each  cinnamon,  cloves  and  ginger,  ^ 
cup  boiling  water  in  which  is  dissolved  1  teaspoon  soda,  1^ 
scant  cups  flour.  Add  last,  1  well  beaten  egg.  Bake  in 
moderate  oven.  Good  eaten  warm.  — Mrs.  J.  H.  Anderson. 


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First  class  work  guaranteed,  with  quick  delivery. 

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AZUSA  WOMAN'S  CLUB.  79 


ADVICE  IN  PREPARING  EVENING  SUPPER. 

One  gallon  of  ice  cream  for  every  20  guests ;  150  sandwiches 
for  every  100  people;  5  chickens  and  1  dozen  heads  of  celery 
to  fifty  persons;  twenty  cakes  for  every  100  persons.  This 
is  a  generous  amount.  — Mrs.  James  J.  Ayres. 

EGG  SANDWICHES. 

Mash  the  yolks  of  hard-boiled  eggs  to  a  powder  and  moisten 
with  olive  oil  and  a  few  drops  of  vinegar.  "Work  to  paste. 
Add  salt,  pepper  and  French  mustard  to  taste,  with  a  drop  or 
two  of  tabasco  sauce.  Chop  whites  of  eggs  until  a  coarse 
powder  and  mix  with  the  yolk  paste.  If  more  seasoning  is 
necessary,  add  it  before  spreading  on  slices  of  graham  bread. 

— Mrs.   Percy  Jackson. 

MIXED  SANDWICHES. 

('hop  cold  chicken,  ham  and  tongue.  With  1  pint  of  meat 
use  ^  cup  melted  butter,  1  tablespoon  olive  oil,  1  tablespoon 
mustard,  beaten  yolks  of  an  egg  and  pepper. 

.   —Mrs.  H.  M.  Coulter. 

CREOLE  SANDWICHES. 

Six  tablespoons' chopped  chicken-  or  veal,  2  tablespoons 
chopped  red  peppers,  1  teaspoon  chopped  parsley,  enough 
mayonnaise  to  spread  well.  — Jennie  Baker. 

CREAM  CHEESE  AND  SWEET  PEPPER  SANDWICHES. 

Scald  the  peppers  and  take  off  the  biting  taste,  and  drain 
them.  Lay  on  the  ice  for  some  hours.  Wipe  and  mince.  Mix 
two-thirds  cream  cheese  and  one-third  peppers  into  a  smooth 
paste.  Spread  upon  lightly  buttered  bread  and  put  together 
in  sandwich  form. 

TOMATO  SANDWICHES. 

Butter  thin  slices  of  broad  and  lay  between  them  slices  of 
fresh  ripe  tomatoes  from  which  the  skin  has  been  pared. 
Spread  each  slice  of  tomato  with  mayonnaise  or  a  good  French 
dressing. 

NASTURTIUM  SANDWICHES. 

Substitute  for  the  lettuce  leaves  petals  of  nasturtium 
flowers  dipped  in  French  dressing.  This  is  a  piquant  and 
appetizing  sandwich. 


80 HOW  WE  COOK  IN  AZUSA. 

CHEESE  SANDWICHES. 

One  and  a  half  cups  grated  New  York  cheese,  1  egg  beaten 
separately,  but  white  not  stiff,  %  cup  sweet  milk,  pepper, 
mustard  and  salt  to  taste.  Scald  milk  and  remove  from  fire, 
add  yolk,  cheese,  white  of  egg  and  seasoning.  Bring  to  boil, 
then  remove  from  fire.  When  cold  spread  between  buttered 
bread  cut  thin  and  toast  in  hot  oven  in  a  pan,  turning  them 
over.  —Mrs.  Ralph  Holmes. 

CHEESE  SANDWICH  FILLING. 

Melt  1  tablespoon  of  butter  in  a  saucepan.  Let  this  run  over 
the  bottom  of  the  pan,  then  turn  in  %  of  a  pound  of  rich 
eastern  cheese  and  a  dash  of  cayenne  pepper.  Stir  constantly 
till  melted,  then  add  gradually  the  beaten  yolk  of  an  egg- 
diluted  with  J/4  cup  of  cream.  When  smooth  set  aside  to  be- 
come cool.  — Mrs.  J.  W.  Calvert. 

DEVILED  OLIVE  SANDWICHES. 

One  small  bottle  pimolas  chopped  fine,  4  tablespoons  salad 
dressing,  2  tablespoons  finely  rolled  cracker  crumbs.  Mix 
well  together.  This  quantity  will  make  20  small  sandwiches. 

—Mrs.   W.  J.   Cox. 

LETTUCE  SANDWICHES. 

Butter  thin  slices  of  bread  and  lay  between  them  in  sand- 
wich form  crisp  leaves  of  heart  lettuce  which  have  been  dipped 
in  mayonnaise  dressing.  One  leaf  of  lettuce  suffices  for  each 
sandwich. 

FILLING  FOR  CHICKEN  SANDWICHES. 

Cook  the  chicken  until  the  meat  slips  from  the  bones. 
Put  through  meat  grinder  and  add  three  ground  walnuts  to 
each  cup  of  meat,  and  enough  cooked  mayonnaise  dressing 
to  moisten  well.  Add  salt  to  taste.  — Mrs.  Mace. 


AZUSA  WOMAN'S  CLUB.  81 


YORKSHIRE  PUDDING. 

Beat  2  eggs  very  light,  Add  1  scant  teaspoon  salt  and  1 
pint  of  milk.  Pour  %  cup  of  this  mixture  over  %  of  a  cup 
of  flour  and  stir  to  a  smooth  paste.  Add  remainder  of  mix- 
ture and  beat  well.  Bake  in  hot  gem  pans,  greased  with  beef 
drippings  25  minutes.  Baste  with  beef  drippings,  and  as  soon 
as  done  serve  on  platter  surrounding  the  roast  beef.  To  be 
eaten  with  beef  gravy.  —Mrs.  J.  T.  Lindley. 

CRACKER  PUDDING. 

One  pint  of  cracker  crumbs,  1  quart  of  sweet  milk,  1  cupful  of 
sugar,  1  teaspoonful  of  butter,  4  eggs,  pinch  of  salt.  Beat  the 
yolks  of  the  eggs,  stir  in  milk  and  sugar  and  crumbs  and  salt, 
bake  in  a  dish  until  done.  When  cool,  spread  top  with  jelly 
and  spread  frosting  on  top  and  brown  in  oven. 

— Mrs.  Chas.  Crawford. 

STEAMED  PUDDING. 

One  cup  molasses,  1  cup  sour  milk,  1  teaspoon  soda,  1 
cup  raisins,  1  cup  sugar,  1  cup  chopped  nuts,  1  cup  suet,  4 
cups  flour,  1/9  cup  citron.  Steam  3  hours. 

—Mrs.  W.  R.  Powell. 

FIG  PUDDING. 

One  cup  flour,  iy2  cups  graham  flour,  1  teaspoon  soda, 
V2  teaspoon  salt,  1  heaping  teaspoon  cloves,  1  heaping  teaspoon 
mace.  1  heaping  teaspoon  nutmeg,  1  heaping  teaspoon  cinna- 
mon, 1  cup  chopped  suet,  1  cup  chopped  figs,  \/±  cup  citron  and 
mixed  peel,  1  cup  sweet  milk,  1  cup  molasses.  Sift  the  soda, 
salt  and  spice  into  the  flour,  rub  in  the  suet  and  add  the  fruit 
floured.  Mix  the  milk  with  the  molasses  and  stir  it  into  the 
dry  mixture.  Steam  in  a  buttered  pudding  mold  4  hours. 
Serve  with  a  foamy  sauce.  This  pudding  will  keep  a  long  time 
in  cool  weather  and  can  be  steamed  over  several  times  without 
any  injury  to  the  flavor.  -Mrs.  G.  W.  Knight. 

PEACH  PUDDING. 

Quarter  6  large  peaches  and  put  in  buttered  pan,  sprinkle 
with  sugar  and  pour  over  the  following  cake  batter:  1  egg, 
1  tablespoon  butter,  V2  cup  sugar,  i/2  cup  of  milk,  1  cup  of 
flour,  1  teaspoon  baking  powder  and  pinch  of  salt.  Bake  45 
minutes  —Mrs.  John  Daly. 


82 HOW'W£r(2QQK  IN  AZUSA. 

CHERRY  PUDDING. 

Two  eggs,  1  cup  milk,  l1/2  cups  flour,  1  tablespooriful 
melted  butter,  i/2  teaspoon  salt,  1  teaspoon  baking  powder, 
2  pounds  cherries,  stoned.  Beat  eggs  light,  add  milk,  then  the 
«alt,  butter,  flour  and  baking  powder.  Beat  well,  turn  into 
•oiled  tin.  Lay  the  cherries  on  top,  press  down,  sprinkle  well 
with  granulated  sugar  and  bake  about  25  minutes.  Serve  hot 
with  cream  sauce.  —Mrs.  P.  C.  Daniels. 

ENGLISH  PLUM  PUDDING. 

One-half  pound  suet  chopped  fine,  2  eggs  beaten,  l/2  pound 
currants,  */>  pound  raisins,  J/2  teaspoon  cloves,  1  teaspoon 
cinnamon,  flour  according  to  size  of  pudding,  enough  milk 
,to  moisten,  rind  of  1  large  lemon,  wine  glass  of  wine  or 
brandy  and  less  milk  if  liquor  is  used.  Wet  and  flour  cloth, 
tie  up  and  boil  3  hours.  — Mrs.  Percy  Jackson. 

CHOCOLATE  PUDDING. 

One-half  cup  butter,  1/2  cup  of  sugar,  2  eggs,  1^  cups 
flour,  i/2  teaspoon  baking  powder,  1/2  cup  milk,  i/2  cup  grated 
sweet  chocolate.  Cream  butter  and  sugar  and  mix  other  in- 
gredients  as  in  a  cake.  Bake  in  a  tube  pan.  Serve  hot  with 
sauce.  Sauce :  %  pound  grated  sweet  chocolate,  1  teaspoon 
sugar,  1  teaspoon  vanilla  and  1  pint  water.  Boil  until  thick. 
Serve  cake  on  plate  with  saiice  around  it  and  whipped  cream  on 
top.  —Mrs.  Ralph  Holmes. 

GERMAN  APPLE  PUDDING. 

Sift  together  2  cups  flour,  i/>  cup  sugar,  3  level  teaspoons 
baking  powder,  !/2  teaspoon  salt.  Work  in  1-3  cup  butter. 
Then  mix  to  a  soft  dough  with  1  beaten  egg  diluted  with  1  cup 
of  milk.  Spread  in  a  flat  oblong  pan  and  lay  quartered  apples 
in  rows  on  top.  Sprinkle  with  sugar  and  nutmeg.  Bake  % 
hour  in  a  quick  oven.  — Jennie  Baker. 

CHOCOLATE  PUDDING. 

One  quart  milk,  1  tablespoon  cornstarch,  2  tablespoons 
chocolate,  V2  cup  sugar.  Boil  milk  in  farina  boiler.  Dissolve 
cornstarch  and  chocolate  in  little  milk,  add  to  hot  milk  and 
sugar.  Cook  10  minutes.  —Mrs.  Percy  Jackson. 

APPLE  PUDDING. 

Roll  very  fine  enough  crackers  to  line  a  pudding  dish. 
Mix  these  with  cinnamon,  sugar  and  the  juice  of  a  lemon. 
Put  in  the-  bottom  of  a  buttered  pudding  dish.  Cut  apples 
in  small  cubes.  Add  sugar,  cinnamon,  chopped  raisins,  cur- 
rants and  nuts.  Mix  well  and  put  over  the  crackers  to  almost 
fill  the  dish,  then  cover  all  with  cracker  crumbs  and  bake  for 
'20  minutes.  — Mrs.  Katz. 


AZUSA  WOMAN'S  CLUB:  >» 83 

TRANSPARENT  PUDDING. 

The  yolks  of  9  egg^44 -.pound  of  butter,  %  pound  of  sugar, 
1/2  nutmeg,  1  tablespoon  of  flour.  Cream  butter,  and  sugar  to- 
gether, add  the  well  beaten,  eggs,  and  add  rose  \\ater.  Stir 
over  the  fire  till  thick,  then  bake  in  puff  paste. 

— Miss    Metcalfe. 

CHAMPLAIN  PUDDING. 

Butter  well  a  small  mold,  sprinkle  2  tablespoonfuls  of  sugar 
over  the  butter,  then  spread  a  few  raisins,  next  slices  of 
buttered  bread  with  crust  removed,  then  raisins  and  bread 
alternately  until  mold  is  nearly  full ;  a  little  salt.  Make  a  cus- 
tard of  1  pint  of  milk,  3  eggs,  i/2  cup  sugar,  flavor  with  vanilla 
or  lemon.  Pour  over  the  bread  and  steam  i/2  hour.  Serve 
with  hard  sauce.  Tie  a  greased  paper  over  dish  and  cover 
lialf  with  water.  —Mrs.  P.  L.  Clark. 

ENGLISH  PLUM  PUDDING. 

Two  pounds  raisins,  l1/^  pounds  currants,  I1/-,  pounds 
brown  sugar,  41/2  ounces  candied  peel  (mixed),  I1/;  pounds 
Thread  crumbs,  I1/-?  pounds  suet,  %  ounce  nutmeg,  %  ounce 
cinnamon,  %  ounce  cloves,  2  lemons,  1  dozen  eggs.  Chop  suet 
fine  and  mix  all  the  dry  ingredients  together,  then  add  the 
eggs  well  beaten.  Boil  in  a  mold  for  6  or  7  hours. 

— Louise  Sawyer, 
—Mrs.  G.  W.' Knight. 

ENGLISH  PLUM  PUDDDING. 

One  pound  suet,  1  pound  moist  sugar,  1  pound  currants, 
1  pound  raisins,  1  pound  Sultana  raisins,  1  pound  mixed  can- 
died peel,  1/2  pound  bread  crumbs.  1/2  pound  flour,  1  teaspoon- 
ful  salt,  1  teaspoonful  mixed  spices,  8  eggs,  brandy  to  suit 
taste.  Chop  the  suet  fine,  stone  raisins,  remove  stalks  from 
Sultana  raisins,  wash  and  dry  currants,  sift  flour  and  bread 
crumbs,  chop  peel,  beat  the  eggs  ten  minutes,  add  brandy, 
mix  thoroughly  25  minutes,  ;put  in  molds  and  boil  8  hours. 
John  Bull's  own.  —Mrs.  Chase. 

GRAHAM  PUDDING. 

One  cup  sour  milk,  1  cup  molasses,  1  cup  raisins,  2  cups 
graham  flour.  1  teaspoon  soda,  %  teaspoon  salt,  1  egg.  Steam 
1  hour  in  cans.  Sauce:'  1  egg,  1/i;  cup  butter,  juice  of  1  lemon, 
1/2  cup  boiling  water.  —Mrs.  T.  F.  Heth. 

SUET  PUDDING. 

One  cup  suet.  1  cup  molasses.  1  cup  raisins,  1  cup  currants, 
1  teaspoonful  soda,  1  teaspoonful  cloves,  1  of  nutmeg,  pinch  of 
salt,  1  cup  sour  milk.  1  egg.  Stir  thick  as  cake  batter.  Steam 
3  hours.  — Mrs.  C.  H.  Lee. 


84 HOW  WE  COOK  IN  AZUSA. 

MARSHMALLOW  PUDDING. 

Soak  1  tablespoon  gelatine  in  V->  cup  cold  water  2  minutes, 
add  l/i  cup  boiling  water.  To  the  stiffly  beaten  whites  of  4 
eggs  add  1  cup  sugar.  Pour  the  gelatine  into  this  and  beat 
until  stiff.  Color  pink  and  flavor  with  vanilla.  Or,  flavor  with 
1  cup  mashed  and  sweetened  berries  added  while  beating. 
This  is  also  a  good  substitute  for  brick  ice  cream.  Divide 
into  2  or  3  portions;  use  1  white,  add  1  tablespoon  chocolate 
to  1  layer,  and  1  layer  may  be  colored,  or  add  fruit  or  nuts. 
Mold  in  ice  cream  mold  or  deep  square  bread  pan.  Serve  with 
whipped  cream.  Best  made  over  night. 

— Mrs.  J.  H.  Anderson. 

SPONGE  PUDDING. 

Boil  1  pint  of  milk  in  double  boiler,  mix  1/4  cup  sugar  and 
1/2  cup  flour,  wetting  with  a  little  cold  water.  Stir  until 
smooth.  Pour  sugar  and  flour  into  boiling  milk;  stir  until  it 
thickens  and  is  smooth.  Add  y±  cup  butter.  Stir  into  the;  well 
beaten  yolks  of  5  eggs.  Add  whites  well  beaten.  Bake  30 
minutes  and  serve  with  cream  sauce.  — "R.  H. 

RAISIN  PUFFS. 

One  tablespoon  butter,  1  tablespoon  sugar,  1  egg,  V2  cup 
milk,  1  cup  sifted  flour,  1  teaspoon  baking  powder,  1/2  cup 
seeded  raisins,  spices  if  desired.  Mix-  in  order  given.  Put  in 
buttered  cups  and  steam  1  hour.  Serve  with  cream  or  sweet 
sauce.  — Mrs.  A.  M.  Brown. 

PLUM  PUDDING. 

One  pound  raisins,  1  pound  currants,  1  pound  beef  suet, 
4  tablespoons  flour,  2  ounces  of  citron,  1  ounce  candied  orange 
and  lemon  peel,  juice  of  1  orange  and  lemon,  4  ounces  of  al- 
monds, 1  nutmeg,  1  pound  sugar,  1  teaspoon  salt,  1  pound  of 
"bread  crumbs,  8  eggs,  enough  milk  to  moisten.  Steam  10 
hours.  — Mrs.  Geo.  Martens. 

FRUIT  PUDDING. 

One  can  pineapple,  3  oranges  chopped  fine,  3  bananas,  sliced, 
juice  of  1  lemon,  1/2  box  gelatine.  Pour  on  the  gelatine  22/2 
cups  boiling  water.  Stir  until  dissolved.  Add  1  cup  cold 
water  and  2  cups  sugar.  Sprinkle  a  little  sugar  over  fruit 
and  when  the  gelatine  is  well  chilled  add  fruit  and  mix  well. 
Serve  with  whipped  cream.  —Mrs.  I.  D.  Roach. 

SUET  PUDDING. 

One  cup  molasses  or  brown  sugar,  1  cup  chopped  suet,  1 
cup  of  raisins,  i/o  cup  currants,  1  cup  sweet  milk,  2l/2  cups 
of  flour,  1/2  teaspoon  of  soda,  and  spices  to  taste.  Steam  2  hours. 

— Mrs.  A.  M.  Brown. 


AZUSA  WOMAN'S  CLUB. 85_ 

MACAROON  PUDDING. 

Four  eggs,  iy2  pints  milk,  y4  cup  sugar,  pinch  of  salt,  flavor- 
ing, 12  macaroons.  Make  custard  of  inilk,  eggs  and  sugar, 
leaving  out  3  whites  for  meringue.  Add  flavoring  and  put  in 
pudding  dish  into  which  the  macaroons  have  been  broken. 
Bake  in  oven  until  the  custard  sets.  Cover  to  prevent  maca- 
roons from  burning.  Remove  from  oven  and  spread  over  with 
quince  jelly.  Now  put  on  meringue,  heaping  it  up  unevenly. 
After  it  has  browned,  drop  bits  of  quince  jelly  over  the  top. 
Serves  6  people.  —Mrs.  Arthur  M.  Brown. 

RICE  PUDDING. 

Four  tablespoons  rice  washed  well.  Place  in  large  milk 
pan  with  2  quarts  of  new  milk,  not  skimmed  milk,  i/o  cup 
sugar,  pinch  of  salt.  Bake  slowly  3  hours,  pressing  scum  that 
forms  toward  center  until  last  half  hour.  When  cold  should 
be  like  rich  cream.  —Mrs.  E.  Vehslage  Rice. 

GRAHAM  PUDDING. 

Sift  1  cup  of  graham  flour,  then  mix  again  lightly  with  the 
bran.  Add  1  cup  of  sweet  milk,  y2  cup  of  molasses,  y%  tea- 
spoon of  salt,  1  teaspoon  of  soda  dissolved  in  2  tablespoons 
of  boiling  water.  Beat  thoroughly,  then  stir  in  l*/2  cups  of 
seeded  raisins.  Steam  3  hours.  —Mrs.  Helen  Mitchell. 

SPONGE  PUDDING. 

One-fourth  cup  sugar,  14  cup  butter,  */2  cup  flour,  5  eggs, 
1  pint  milk.  Mix  flour,  sugar  and  butter  together,  then  add 
milk  and  boil  smooth  and  thick.  Have  yolks  well  beaten 
and  stir  into  milk,  then  stir  in  the  whites  beaten  stiff.  Bake 
in  cups  or  shallow  dish  standing  in  water. 

— Mrs.  W.  A.  Sproul. 

STEAMED  SUET  AND  FRUIT  PUDDING. 

Two  and  a  half  cups  flour,  1  teaspoonful  soda,  %  teaspoon- 
ful  salt,  1  pinch  of  cinnamon  and  1  of  nutmeg,  1  cup  of  chopped 
suet,  1  cup  of  raisins  seeded  and  chopped,  1  cup  of  milk,  1  cup 
of  molasses.  Steam  in  a  buttered  mold  for  about  3  hours  and 
serve  with  lemon  sauce.  Sauce :  Stir  together  2  eggs,  butter 
the  size  of  an  egg,  1  cup  of  sugar,  juice  and  grated  rind  of  1 
lemon.  Place  over  a  slow  fire,  stir  till  it  thickens  like  honey. 

—Mrs.  P.  C.  Daniels. 

BLACK  PUDDING. 

One  cup  raisins,  1  cup  sour  milk,  3  cups  flour,  1  cup  cooking 
molasses,  1  teaspoonful  soda,  butter  size  of  an  egg,  1  teaspoon- 
ful cinnamon,  a  little  whiskey.  Steam  3  hours  without  looking 
at  it.  Serve  with  any  kind  of  rich  sauce. 

— Mrs.  H.  R.  Bierbower. 


86 HOW  WE  COOK  IN  AZUSA. 

CARAMEL  PUDDING. 

Put  1  pint  of  milk  in  a  double  boiler,  melt  !/o  cup  of 
sugar  in  an  iron  saucepan.  When  melted  add  4  tablespoons 
of  boiling  water.  Allow  this  to  boil  for  a  moment,  then  add 
it  to  the  milk.  Take  from  the  fire,  add  a  teaspoon  of  vanilla. 
When  cool,  not  cold,  stir  in  hastily  2  eggs  thoroughly  beaten' 
with  2  tablespoons  of  sugar.  Pour  this  mixture  into  a  mold., 
stand  in  a  pan  of  boiling  water  and  cook  in  oven  until  jellylike.. 

—Mrs.  F.  C.  Silent. 

FIG  PUDDING. 

One  pound  figs  chopped  fine,  2  cups  bread  crumbs  grated' 
fine,  1  cup  sugar,  14  pound  suet  chopped  fine,  1  egg.  the  grated' 
rind  and  juice  of  1  lemon,  1  dessert  spoonful  of  molasses, 
1/2  grated  nutmeg,  1  tablespoonful  flour.  Steam  3  hours  and 
serve  with  lemon  sauce.  — Mrs.  Granville. 

CARROT  PUDDING. 

One  cup  raw  grated  carrot,  1  cup  raw  grated  potato, 
1/2  cup  butter  or  suet,  1  cup  brown  sugar.  1  cup  raisins,  1  cup 
flour,  1  heaping  teaspoonful  soda  added  last  to  the  potato, 
*/•>  teaspoon  cinnamon,  1/2  teaspoon  cloves,  */£>  teaspoon  nutmeg. 
Mix  all  together  and  steam  3  hours.  —Mrs.  R.  F.  Thaxter. 

LEMON  SAUCE. 

Mix  2  heaping  teaspoon's  of  corn  starch  with  1  cup  of 
sugar,  then  stir  this  into  2  cups  of  hot  water ;  let  it  cook  5 
minutes,  then  add  the  juice  and  grated  rind  of  1  lemon  and  1 
tablespoon  of  butter.  Stir  until  the  butter  is  melted  and 
serve  at  once.  — Mrs.  John  E.  Hill. 

BREAD  PUDDING. 

Five  cups  bread  crumbs,  1  cup  currants.  1  cup  milk  and 
enough  water  to  soak  up  crumbs,  1  small  cup  sugar,  3  eggs 
beaten  separately,  1  tablespoon  molasses.  Flavor  with  lemon, 
cinnamon  and  allspice.  First,  soften  bread  crumbs  with  milk 
and  water,  then  add  flavoring,  molasses,  currants,  sugar,  and 
yolks  of  eggs,  and  lastly,  the  whites  of  eggs  well  beaten.. 
Bake  20  minutes.  —Mrs.  Mace. 

CARROT  PUDDING. 

One  cup  grated  carrots  (raw),  1  cup  grated  potato  (raw), 
1  cup  raisins,  1  cup  sugar,  2  tablespoons  melted  butter.  1  heap- 
ing cup  of  flour,  I1/.)  teaspoons  of  cinnamon,  l1/^  teaspoons  of 
nutmeg,  1  teaspoon  soda  mixed  with  carrots.  Steam  3  hours. 
Sauce  for  same :  1  tablespoon  butter,  1  tablespoon  corn  starch. 
1  cup  sugar,  juice  and  grated  rind  of  1  lemon,  1  egg  and  1 
pint  boiling  water.  Cook  until  creamy. 

—Mrs.  E.  C.  Thomas. 


AZUSA  WOMAN'S  CLUB.  87 


'ft 


DESSERTS 


PINEAPPLE  SNOW. 

One  can  of  chopped  pineapple,  y2  box  of  gelatine  dissolved 
in  1  pint  of  cold  water.  Add  juice  of  pineapple  and  let  come- 
to  boil.  Two  cups  of  sugar  and  juice  of  2  lemons  beaten  until 
light.  Pour  hot  gelatine  over  mixture  and  stir  well,  then  add 
pineapple.  Put  in  cold  place  and  let  stand  until  it  thickens 
a  little,  then  add  whites  of  2  eggs  beaten  stiff.  Beat  10  min- 
utes, mold  and  serve  with  whipped  cream. 

—Mrs.  J.   T,  Lindley. 

JELLIED  APPLES. 

Butter  a  quart  pudding  dish,  fill  it  with  layers  of  thinly 
sliced  sour  apples,  sprinkling  sugar  and  cinnamon  between 
every  2  layers.  Pour  over  the  whole  a  cupful  of  cold  water 
and  cover  closely  with  a  buttered  plate.  Set  the  pudding  dish 
in  a  pan  of  hot  water  in  the  oven  and  cook  slowly  3  hours  and 
a  half.  When  cold,  it  can  be  turned  from  the  dish  in  a  jellied 
mass.  Serve  with  whipped  cream.  —Mrs.  C.  H.  Lee. 

JABISA  (A  COLD  DESSERT). 

One-half  cup  of  seedless  raisins  (good  measure),  2  quarts  of 
water,  1  cup  of  sugar,  MJ  cup  corn  starch,  i/2  cup  chopped 
walnuts.  Boil  raisins  in  the  water  until  tender,  add  sugar, 
dissolve  corn  starch  with  a  little  cold  water,  add  to  mixture, 
stirring  until  thickened ;  add  walnuts.  Pour  into  a  mold,  chill 
and  serve  with  whipped  cream  or  sweetened  milk. 

—Mrs.  T.  W.  La  Fetra. 

APPLE  SURPRISE. 

Have  rosy-cheeked,  firm,  tart  apples  of  even  size.  Take 
core  out  if  bad,  and  blossom  end,  but  leave  whole  and  do  not 
pare.  Cover  with  hot  water,  put  one  scoop  of  sugar  in  and 
cook  until  tender.  Be  careful  to  leave  whole.  Lift  out  ap- 
ples carefully.  Cook  syrup  until  it  thickens  and  pour  over 
apples.  When  cold,  if  properly  cooked,  is  a  delicious  jelly. 

—Mrs.  Leroy  Calvert. 

MAPLE  MOUSSE. 

One  quart  of  whipped  cream,  IV.  cups  of  maple  syrup,  4 
eggs.  Pour  hot  syrup  over  beaten  yolks.  Cook  until  the 
mixture  thickens  in  a  double  boiler.  Cool,  then  add  beaten 
whites  and  whipped  cream.  Pack  as  for  ice  cream  and  let 
stand  3  or  4  hours.  -Mrs.  Ralph  Holmes. 


88  HOW  WE  COOK  IN  AZUSA. 


FRUIT  COCKTAIL. 

Cut  into  small  pieces  6  grapefruit,  4  oranges  and  1  pine- 
apple. Cover  with  1  cup  of  sugar  and  let  stand  over  night  on 
ice.  In  the  morning  add  1  cup  of  sherry  and  %  cup  apricot 
brandy.  An  hour  before  serving,  add  diced  peaches,  straw- 
berries and  Maraschino  cherries.  Serve  in  sherbet  glasses. 

—Mrs.  Ralph  Holmes. 

"FOOD  FOR  THE  GODS." 

Six  eggs  beaten  separately,  2  cups  granulated  .sugar,  8 
tablespoonfuls  rolled  cracker  and  2  teaspoonfuls  baking  pow- 
der well  mixed,  a  pinch  of  salt<  1  pound  walnuts  chopped  fine, 
%  pound  of  dates  cut  in  small  pieces.  Bake  in  slow  oven  forty 
minutes.  When  done  it  may  fall  half,  but  it  is  all  right.  Cut 
in  squares  and  serve  with  whipped  or  plain  cream.  A  cherry 
on  each  square  is  a  pretty  addition.  "Will  serve  12  or  15 
people.  —Mrs.  R.  F.  Thaxter. 

DAINTIEST  OF  DESSERTS. 

Mix  1  box  marshmallows,  quartered,  1  teacup  ground  nut 
meats  and  1  pint  whipped  cream  sweetened  and  flavored. 
Serve  very  cold.  —Mrs.  E.  0.  Thomas. 

CREAM  PUFFS. 

One  cupful  hot  water,  y2  cup  butter.  Boil  together  and 
while  boiling  stir  in  1  cup  of  sifted  flour.  Take  from  stove 
and  stir  to  a  thin  paste,  and  after  this  cools  stir  in  3  eggs 
(unbeaten)  and  stir  all  5  minutes.  Drop  in  tablespoons  on 
a  buttered  tin  and  bake  in  a  quick  oven  25  minutes,  being 
careful  they  do  not  touch  each  other  in  the  pan.  This  amount 
makes  12  puffs.  Cream  for  above :  1  cup  milk.  1  egg.  1  cup 
sugar,  3  tablespoons  flour,  vanilla.  Stir  flour  in  a  little  of  the 
milk,  boil  the  rest.  Turn  this  in  and  stir  until  whole  thickens. 
When  both  this  and  the  puffs  are  cool,  open  the  puffs  with  a 
sharp  knife  and  fill  with  the  cream.  —Mrs.  WT.  J.  Wade. 

CARAMEL  CUSTARD. 

Heat  1  quart  of  milk,  melt  a  large  half  cup  of  sugar  in  an 
iron  pan  over  a  hot  fire.  S^ir  as  it  colors  and  when  brown 
add  2  tablespoonfuls  of  water.  Stir  about  %  of  it  into  the  hot 
milk.  Beat  the  yolks  of  3  eggs  1o  a  light  cream;  add  l/2  tea- 
spoonful  of  salt,  1  teaspoofnul  of  vanilla  and  part  of  the  hot 
milk.  Mix  it  well  and  stir  into  1he  remainder  of  the  milk. 
Cook  it  over  boiling  water,  and  when  it  •  oats  the  spoon  and  is 
smooth  strain  it  into  a  dish  for  serving  and  set  to  cool. 
Before  serving  beat  the  whites  of  the  eggs  stiff,  add  to  them  the 
remainder  of  the  caramel  and  half  a  cup  of  powdered  sugar 
and  beat  until  stiff  enough  to  hold  its  shape.  Pile  roughly 
on  the  custard  and  serve.  — Miss  Jean  McNair. 


AZUSA  WOMAN'S  CLUB.  89 

BANANA  DESSERT. 

Peel  1  dozen  small  ripe  bananas  and  roll  in  finely  chopped 
nuts.  Serve  with  a  tablespoonfnl  of  whipped  cream  over 
each,  with  a  sprinkling  of  nuts  on  the  top. 

—Mrs.  W.  P.  Taylor. 

LEMON  CREAM. 

One  and  a  half  cupfuls  of  boiling  water,  2  tablespoonfuls 
corn  starch,  juice  of  large  lemon,  3  eggs,  1  cupful  of  sugar. 
Add  corn  starch  moistened  in  cold  water  to  boiling  water  and 
lemon  juice.  Beat  yolks  of  eggs  and  sugar  together  and  add 
to  the  above.  Boil  5  minutes.  Remove  from  fire  and  then 
stir  in  the  whites  of  eggs  beaten  stiff.  Serve  cold  in  punch 
glasses  with  whipped  cream  on  top.  —Miss  Jean  McNair. 

BRULE. 

One  quart  sweet  milk  brought  to  boiling  point  in  double 
boiler,  2  tablespoonfuls  of  flour,  4  of  sugar,  and  1  of  butter, 
mixed  well,  beaten  into  the  hot  milk  and  cooked  a  short  while. 
Set  a  little  back  and  place  in  a  griddle  over  the  fire  2  table- 
spoonfuls  sugar,  allowing  it  to  melt  and  reach  a  rich  brown. 
Pour  quickly  into  the  milk,  beating  till  all  is  dissolved.  Beat 
the  yolks  of  4  eggs  smooth,  draw  milk  again  over  fire  and 
when  quite  hot  pour  over  eggs.  ]  teaspoonful  best  vanilla 
and  1  cup  of  pecans  or  English  walnuts.  Serve  in  custard 
cups  with  whipped  cream  on  top.  — Mrs.  L.  B.  Shook. 

TAPIOCA  CREAM. 

One-fourth  cup  tapioca,  2  eggs,  2  cups  scalded  milk,  1-3 
cup  sugar,  14  teaspoon  salt,  1  teaspoon  lemon  extract.  Soak 
tapioca  1  hour  in  enough  cold  water  to  cover;  drain  off,  add 
to  the  scalded  milk  and  cook  in  a  double  boiler  until  the  tap- 
ioca is  transparent.  Add  sugar  and  salt  to  the  yolks  of  eggs 
and  beat  slightly  all  the  time.  Pour  milk  and  tapioca  slowly 
into  the  yolks  of  the  eggs.  Return  mixture  to  fire  and  cook 
until  it  thickens,  stirring  constantly.  Remove  from  the  store 
and  add  the  well  beaten  whites  and  serve. 

—Mrs.  I.  D.  Roach.      ; 

MACAROON  CREAM  JELLY. 

Soak  y±  box  of  gelatine  in  %  cup  of  cold  water.  Beat  yolks 
of  3  eggs  and  add  3  teaspoons  of  sugar.  Pour  over  this  1/2  cup 
scalding  milk.  Put  2  more  cupfuls  of  milk  in  a  double  boiler 
with  the  scalded  milk  and  eggs,  add  a  pinch  of  salt  and  stir 
until  creamy.  Take  from  fire  and  add  soaked  gelatine  and 
%  cup  of  rolled  macaroons,  1  small  teaspoon  vanilla.  Stir 
until  mixed  and  add  beaten  whites  of  3  eggs.  Turn  into  mold 
and  cook.  Serve  with  whipped  or  plain  cream.  Serves  5 
people.  —Mrs.  Asa  Hall. 


_90 HOW  WE  COOK  IN  AZUSA. 

GRANDMA'S  APPLE  DUMPLINGS. 

Make  a  good  baking  powder  biscuit  dough.  Make  dump- 
lings. Dredge  the  dripping  pan  with  flour  and  set  the  dump- 
lings in  it.  Have  2  cupfuls  of  sugar  and  \%,  cups  of  water 
and  butter  size  of  an  egg.  Dissolve  over  fire,  pour  over 
dumplings  and  bake.  This  is  enough  for  6  or  8  dumplings. 

—Mrs.  E.  C.  Thomas. 

PINEAPPLE  LOAF. 

One  pint  of  pineapple,  1  cup  of  sugar:  put  on  stove  and 
boil  slowly  while  mixing;  1/2  package  Knox  gelatine  with  1/2 
cup  cold  water;  let  stand  fifteen  minutes  and  mix  with  pine- 
apple. When  cold  enough  to  begin  to  harden,  add  1  pint  of 
whipped  cream  with  whites  of  2  eggs  beaten  stiff.  Set  in  cool 
place  to  harden.  —Mrs.  Helen  Mitchell. 

TAPIOCA  CUSTARD. 

Soak  2  tablespoons  of  tapioca  over  night.  Next  morning 
add  1  pint  of  milk.  Cook  in  double  boiler  until  transparent. 
To  the  beaten,  yolks  of  2  eggs  add  a/2  cup  of  sugar  and  a  pinch 
of  salt.  Add  to  boiling  mixture  and  stir  until  thick.  Take 
from  fire  and  stir  in  the  stiffly  beaten  whites.  Make  a  foamy 
custard. 

BANANA  CREAM. 

Three  bananas,  cut  in  small  pieces,  !/*>  cup  of  cold  water, 
6  tablespoons  sugar,  rind  of  1  lemon.  Cook  10  minutes.  Re- 
move rind  and  add  ^  pound  of  hydrated  gelatine  (i.e.,  gela- 
tine soaked  well  in  4  times  its  volume  of  cold  water).  Add 
1  cup  of  cream,  juice  of  1  lemon.  Beat  vigorously,  mold  and' 
chill.  —Mrs.  V.  R.  Ross. 

ANGEL  CHARLOTTE. 

One  tablespoon  gelatine,  y±  cup  cold  water.  !/4  cup  boiling 
water,  1  scant  cup  sugar,  1  pint  heavy  cream,  !/>  dozen  rolled 
stale  macaroons,  1  dozen  marshmallows,  cut  fine,  2  tablespoons 
chopped  candied  cherries,  1  teaspoon  vanilla,  1/4  pound  blanch- 
ed almonds.  Soak  gelatine  in  cold  water,  dissolve  in  hot  water, 
add  sugar.  When  cold,  add  cream,  whipped  stiff,  and  other 
ingredients.  Pour  into  molds,  or  into  sponge  cake  baskets 
which  have  been  iced.  Let  stand  an  hour  before  serving. 

—Mrs.  V.  R.  Ross. 
EGG  CREAM. 

Two  eggs,  y4  cup  sugar,  juice  and  grated  rind  of  1  small 
lemon.  Beat  yolks  till  lemon-colored  and  thick,  add  sugar  and 
beat  again.  Add  lemon  juice  and  rind  and  cook  over  boiling 
water,  beating  constantly  until  mixture  is  thick.  Add  beaten 
whites,  beat  thoroughly,  pour  into  molds  and  chill,  or  set  aside 
for  several  hours  to  chill.  — Mrs.  V.  R.  Ross. 


AZUSA  WOMAN'S  CLUB.  91 

VANILLA  BAVARIAN  CREAM. 

One-fourth  cup  of  cold  water;  soak  in  it  y4  package  gela- 
tine, 1  teaspoon  vanilla,  1  cup  of  milk,  scalded.  Add  to  this 
1/2  cup  sugar.  Add  next  yolks  of  2  eggs  beaten  and  mixed 
with  few  grains  of  salt.  Cook  as  a  boiled  custard.  When  it 
will  coat  spoon,  remove  and  add  gelatine;  strain.  Set  in  a 
pan  of  cracked  ice  and  stir  until  about  like  very  thick  cream. 
Then  fold  in  the  whipped  cream,  from  i/2  to  1  cup;  add  vanilla. 
May  be  served  as  a  cream  or  molds  may  be  lined  with  lady- 
fingers,  etc.,  and  filled  with  cream.  Chocolate,  coffee,  pine- 
apple, strawberry  or  raspberry  may  be  used  instead  of  vanilla. 
Packed  and  covered  it  will  keep  nicely  for  a  few  hours  if 
desired.  —Mrs.  V.  R.  Ross. 

HARLEQUIN  CUP. 

In  the  bottom  of  sherbet  cups  put  a  layer  of  marshmalllows 
cut  in  small  pieces,  then  a  layer  of  coarsely  chopped  walnuts, 
and  then  fill  with  pineapple  cut  in  dice.  Place  on  top  a  gener- 
ous spoonful  of  whipped  cream  and  a  maraschino  cherry. 


FROZEN  DESSERTS 

PINEAPPLE  SHERBET. 

One  quart  of  sugar,  1  quart  of  wate*r,  1  small  can  pineapple, 
juice  of  2  lemons,  whites  of  3  eggs  beaten  stiff.  Boil  sugar  and 
water  to  a  thick  syrup  and  add  pineapple  while  hot.  When 
cold  add  lemon  juice,  eggs  and  water  to  make  3  quarts,  then 
freeze.  — Mrs.  W.  W.  Heth. 

COFFEE  ICE  CREAM. 

Beat  3  eggs  and  V£  pound  white  sugar  until  very  light.  Stir 
this  in  1  quart  boiling  milk  and  stir  constantly  until  it  comes 
to  a  boil.  When  cold  add  1  pint  of  clear,  strong  coffee  and 
1  pint  of  rich  cream  sweetened  with  1  cup  of  white  sugar. 
Mix  together.  Add  more  sugar  if  not  sweet  enough.  Freeze 
same  as  ice  cream.  —Mrs.  W.  P.  Taylor. 

FROZEN  DELIGHT. 

Beat  the  yolks  of  4  eggs  slightly  and  add  2-3  cup  of  sugar, 
%  cup  of  milk,  vanilla  flavoring,  and  a  few  grains  of  salt. 
Coolc  in  a  double  boiler  until  mixture  thickens,  stirring  con- 
stantly, then  strain.  Add  the  whites  of  4  eggs  beaten  stiff, 
and,  when  well  mixed,  set  in  a  pan  of  water  to  cool,  stirring 
occasionally.  Beat  2-3  cup  of  heavy  cream  stiff  and  add  to 
mixture.  Fill  paper  cases,  cornucopia  shape,  and  sprinkle 
with  macaroon  dust.  Set  cases  in  ice  cream  freezer  with  tight 
cover  and  pack  in  ice  and  salt.  Stand  2  hours  before  serving. 

—Mrs.  F.  C.  Silent. 


_92 HOW  WE  COOK  IN  AZUSA. 

DELICIOUS  ICE  CREAM. 

Five  pints  of  cream,  1%  cups,  of  granulated  sugar,  or  2  of 
powdered  sugar,  whites  of  3  or  4  eggs,  as  preferred,  4  tea- 
spoons of  flavoring.  Put  the  sugar  in  the  cream  and  place  on 
the  stove  until  sugar  is  dissolved.  Flavor  and  let  cool,  then 
turn  into  freezer.  Add  beaten  whites  of  eggs  and  freeze. 
Turn  slowly  at  first  until  cream  is  thoroughly  chilled,  then  turn 
very  rapidly.  When  pulverized  sugar  is  used  it  is  not  nec- 
essary to  heat  cream,  only  that  it  makes  it  more  velvety. 

— Mrs.  Leroy  Calvert. 

SHERBET. 

Seven  lemons,  4  cups  sugar,  4  pints  water,  whites  of  2 
eggs,  1  small  size  can  of  grated  pineapple.  This  makes  1 
gallon.  —Mrs.  H.  R.  Bierbower. 

CRANBERRY  SHERBET. 

Boil  1  quart  of  cranberries  in  1  pint  of  water  for  15  minutes, 
rub  through  a  colander,  add  1  pint  sugar  and  1/2  pint  water ;  let 
come  to  a  boil.  When  cold,  add  juice  of  2  lemons  and  freeze 
to  a  mush.  To  be  served  in  sherbet  cups  with  turkey  instead 
oi  cranberry  sauce.  This  will  serve  15  people. 

—Mrs.  E.  C.  Thomas. 

FROZEN  PUDDING. 

One  quart  of  milk,  1  cup  of  granulated  sugar,  *4  cup  of 
flour,  and  2  eggs.  Let  the  milk  come  to  a  boil,  beat  the  flour, 
sugar  and  eggs  together,  and  stir  into  boiling  milk.  Cook  in 
double  boiler  20  minutes,  stirring  all  the  time.  When  cold 
add  1  quart  of  cream,  1  pound  French  candied  cherries,  1  cup 
of  sherry  and  ]  dozen  crushed  macaroons.  Sufficient  for  12. 

— R.  H. 


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AZUSA  WOMAN'S  CLUB.  93 


NOUGAT. 

Three  and  one-half  cups  white  sugar,  1.  cup  Wild  Rose 
syrup,  !/2  cup  water.  Boil  until  it  threads  and  then  pour 
slowly  into  the  beaten  whites  of  3  eggs.  Beat  until  stiff. 
Just  before  pouring  into  the  dish  add  1  cup  of  chopped  walnuts. 

-Mrs.  W.  W.  Heth. 

HOME-MADE  MARSHMALLOWS. 

Two  slightly  rounded  tablespoons  of  Knox's  gelatine,  2 
cups  or  1  pint  of  granulated  sugar  and  a  few  grains  of  salt, 
with  flavoring  to  taste.  Soak  the  gelatine  in  8  tablespoons 
cold  water.  Heat  the  sugar  in  8  tablespoons  water  until  dis- 
solved. Add  gelatine  to  syrup  and  let  stand  until  partially  ' 
cool.  Add  salt  arid  flavoring  and  beat  with  a  whip  until  too 
-stiff  to  beat  any  longer.  Then  beat  with  a  spoon  until  soft 
enough  to  settle  into  a  sheet.  Put  the  candy  into  powdered 
.sugar1  pan  until  ^2  inch  deep.  Let  cool.  Turn  out  on  bread 
board  covered  with  powdered  sugar,  cut  in  cubes,  roll  in  sugar. 

—Mrs.  F.  C.  Silent. 

FUDGE. 

Two  cups  sugar,  y2  cup  milk,  2  tablespoons  butter,  1  tea- 
spoon  vanilla,  4  tablespoons  chocolate.  Boil  till  it  reaches  soft 
ball  stage,  remove  from  fire,  beat  till  creamy.  When  firm,  cut 
in  squares.  —Fannie  Granville. 

MARSHMALLOWS. 

Three  cups  sugar,  12  tablespoons  water;  cook  until  just 
before  it  spins  a  thread;  1  package  Knox's  gelatine  dissolved 
in  9  tablespoons  cold  water.  Pour  syrup  into  gelatine,  beat 
until  stiff;  flavoring.  Pour  into  pan  having  been  dusted  with 
•corn  starch.  Cut  in  squares.  Roll  in  powdered  sugar. 

—Emma  Rrunjes. 

SEAFOAM. 

Boil  2  cups  of  sugar  with  1  cup  of  corn  syrup  until  a  little 
dropped  in  water  will  form  a  hard,  crisp  ball.  Have  whites 
of  2  eggs  beaten  until  stiff.  Pour  the  boiling  candy  over  these, 
whipping  constantly,  until  it  becomes  thick  and  stiff.  Drop 
'by  spoonfuls  on  buttered  paper,  forming  peaked,  irregular 
shapes.  By  adding  desired  flavors,  excellent  mints  may  be 
thus  made.  Nut  meats  also  add  to  this  candy. 

—Mrs.  V.  R.  Ross. 


9V  HOvHltte  £OOK:  IN  AZOSA. 


DIVINITY. 

Two  cups  white  sugar,  %  cup  syrup  (Karo  corn  syrup), 
y%  cup  water.  Cook  until  it  spins  a_thread.  Stir  Jn  whites 
of  2  eggs,  beaten  well.  Just  before  ready  to  pour  into  pan, 
stir  in  2  cups  chopped  walnuts.  Vanilla  flavoring. 

—  Emma  Brunjes. 

WHITE  MOUNTAIN  TAFFY. 

Put  2  tablespoons  of  butter  into  a  granite  saucepan.  When 
melted,  add  i/2  cup  of  vinegar  and  2  cups  granulated  sugar. 
Stir  until  sugar  is  dissolved,  and  only  occasionally  afterward. 
Boil  until  brittle  in  cold  water.  AVhen  cool  enough,  pull. 

—  Mrs.  Samuel  A.  Ellis. 

COFFEE  FUDGE. 

Two  pounds  sugar,  1.  cupful  cream,  2  ounces  butter.  1-3  cup- 
ful coffee.  Cook  all  together  until  it  strings  from  a  fork. 
Add  •  %  cup  broken  walnut  meats  and  beat,  pour  into  buttered 
tins.  When  cool,  cut  into  squares.  —Mrs.  Chase. 

NUT  FUDGE. 

Two  cups  white  sugar,  1  cup  chocolate,  1  tablespoon  butter, 

1  cup  cream.     Boil  slowly  together  until  it  hardens  on  drop- 
ping into  water.     Pour  into  platter,  add  1  cup  nuts  (walnuts), 
chopped,  and  flavoring.     Beat  until  it  thickens,   cool,  cut  up 
and  serve.  —  H.  Winona  Eldred. 

CARAMEL  SQUARES. 

Two  cups  brown  sugar,  1  cup  milk,  butter  size  of  an  egg. 
Boil  15  minutes,  stir  after  taken  from  stove  till  creamy,  then 
put  on  buttered  tins  and  cut  in  squares. 

—Fannie  Granville. 
PENOCHE. 
Two  cups  brown  sugar,  1/2  cup  milk,  1  cup  chopped   nuts, 

2  tablespoons  butter,  1  teaspoon  vanilla.     Boil  until  it  reaches 
soft  ball  stage,  remoAre  from  fire  and  beat  till  creamy.     When 
firm,   cut  in   squares.  r  —  Fannie   Granville. 


Phone:  Home  2042  Lock  fox  262 

PREDA.  FRYE 


C 


ONTRAGTOR    and    BUILDER 


Plans  and  Estimates  Furnished  on  Application 
Prompt    Attention    Given    to    All   Business 


AZUSA  WOMAN'S  CLUB. 


95 


BEVERAGES 


TEA  PUNCH. 

Put  1  tablespoon  of  Ceylon  tea  in  a  pitcher  and  pour  over 
it  1  quart  of  boiling  water.  Cover  and  let  stand  10  minutes, 
strain  and  add  a  pound  of  sugar,  juice  of  6  lemons  and  2 
oranges.  Stand  aside  until  very  cold.  Add  chipped  ice  when 
;serving.  — Mrs.  John  E.  Hill. 

EGG-NOG. 

Beat  the  yolk  of  1  egg  slightly,  add  1  sefljnt  tablespoon 
sugar  and  a  small  pinch  of  salk  Then  add  slowly  IV-j  table- 
spoons sherry  or  port  wine  and  pour  on  gradually  2-3  cup  cold 
milk.  Strain.  Cover  with  the  stiffly  beaten  white  of  egg  and 
.a  flavoring  of  grated  nutmeg.  —Mrs.  John  E.  Hill. 

DELICIOUS  PUNCH.  I 

The  juice  of  2  dozen  good-sized  lemons  and  of  6  good- 
sized  oranges;  also  the  juice  off  1  large  can  of  pineapple; 
sugar,  about  6  cupfuls  (you  will  have  to  use  the  sugar  accord- 
ing to  taste).  This  will  make  enough  for  50  people.  Do  not 
add  any  other  fruit  flavoring  to  this  nor  any  extra  oranges. 
'Take  this  recipe  exact  and  you  will  like  it.  Add  water  to  suit. 

—Mrs.  M.  J.  Coffin. 

GRAPE  JUICE. 

Put  on  a  kettle  of  grapes  (washed  and  picked)  in  propor- 
tion, 2  quarts  of  water  to  6  quarts  grapes.  Cook  until  skins 
break  well.  Skim  well,  strain  through  cheese  cloth.  Put  on 
fire  and  boil  5  minutes.  Then  bottle  and  seal  over  the  corks 
with  sealing  wax. 

SUGAR  FDR  LEMONADE. 

In  making  lemonade,  it  will  be  found  to  be  an  economy  of 
time  and  sugar  if  a  syrup  is  made  of  the  sugar  and  part  of  the 
water.  If  the  sugar  is  put  in  the  pitcher  with  the  lemon  juice 
and  water,  only  a  part  of  it  dissolves.  The  rest  is  usually 
thrown  away  after  the  lemonade  is  gone. 


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